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2 egg whites
¼ tsp. cream of tarter
½ c. sugar
¼ tsp. vanilla
Mint leaves, optional
In small mixing bowl, beat egg whites with cream of tarter at high
speed until foamy. Add sugar, 2 tbsp. at a time, beating constantly
until sugar is dissolved (rub just a bit of meringue between thumb
and forefinger to feel if sugar has dissolved) and whites are glossy
and stand in stiff peaks. Beat in vanilla.
Line baking sheet with foil or waxed paper. With spoon or pastry
bag, using scant ½ cup of the meringue for each, shape into
6 (3-inch) "nests". Build up edges to form rims.
Bake in preheated 225 degree F oven until firm and cake tester
inserted in rims comes out clean, about 1-1 ½ hours. Turn
off oven. Let stand in oven with door closed until cool, dry and
crisp, at least 1 hour. Store in tightly sealed container with waxed
paper between layers. Just before serving, spoon about 2 ½
tbsp. of chilled filling into each meringue shell.
FILLING:
1 pkg. (10 oz.) frozen raspberries with sugar
water
2 tsp. cornstarch
Drain berries, reserve juice. Add water to juice to make ½
cup, pour into small saucepan. Stir in cornstarch. Cook over medium
heat, stirring constantly, until mixture boils and thickens. Stir
in berries.
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