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Categories:
egg salt cream of tartar vanilla sugar raspberries cornstarch orange juice almond extract chocolate ice cream fresh raspberries
Viewed: 33 - Published at: 3 years agoIngredients
- 1 egg white
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon vanilla extract
- 1/4 cup sugar
- 1 package (10 ounces) frozen sweetened raspberries
- 1-1/2 teaspoons cornstarch
- 1 tablespoon orange juice
- 1/4 teaspoon almond extract
- 3 scoops chocolate ice cream
- Fresh raspberries and mint, optional
Method
- Place egg white in a small bowl; let stand at room temperature for 30 minutes. Add the salt, cream of tartar and vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until very stiff peaks form.
- Line a
- with parchment paper. Drop meringue into a ball on paper; using the back of a spoon, form into a 5-in. heart shape, building up the edges slightly. Bake at 250° for 65 minutes. Turn off oven; open oven door a few inches. Let stand for 20 minutes before removing from oven. Cool completely.
- In a small saucepan, cook and stir raspberries over medium heat until thawed. Combine cornstarch, orange juice and almond extract until smooth; stir into raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; chill.
- To serve, place meringue heart on a serving platter. Spoon ice cream into middle; top with raspberry sauce. Garnish with berries and mint if desired.
