Recipe courtesy of Fair Lane, the Henry Ford Estate

Raspberry Meringue Pie

  • Total: 2 hr 30 min
  • Prep: 15 min
  • Cook: 2 hr 15 min
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8 egg whites

8 ounces granulated sugar

1-ounce raspberry powder

8 ounces confectioners' sugar

1 tablespoon balsamic vinegar


1/4 cup heavy cream

1/4 cup creme fraiche

1/4 cup dulce de leche (available at specialty stores)

Fresh raspberries, for garnish


  1. 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.
  2. 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.


  1. 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.

Cook’s Note

*sorbet or ice cream may be substituted

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