Raspberry Meringue Pie
- 8 egg whites
- 8 ounces granulated sugar
- 1 -ounce raspberry powder
- 8 ounces confectioners' sugar
- 1 tablespoon balsamic vinegar
- DULCE DE LECHE CREAM*:
- 1/4 cup heavy cream
- 1/4 cup creme fraiche
- 1/4 cup dulce de leche (available at specialty stores)
- Fresh raspberries, for garnish
- *sorbet or ice cream may be substituted
In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.DULCE DE LECHE CREAM*:
Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.
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