Mini Meringue Pies
|1/4 teaspoons||cream of tarter|
|mint leaves, optional|
|10 ounces||frozen raspberries with sugar|
- 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.
1 pkg. (10 oz.) frozen raspberries with sugar
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.