Raspberry Meringue Cloud
Ingredients
Instructions
- Preheat oven 450 degrees. Beaty egg whites, cream of tartar and salt until frothy. Gradually beat in 1 1/2 C. sugar until stiff and glossy. Spread in well-greased 9 x 13 pan. Place meringue in oven; turn oven off. Leave meringue in oven several hours or overnight. Bring raspberries, 1/4 C. water, 1/2 C. sugar and lemon juice to boiling. Dissolve cornstarch in 1/3 C. water; stir into raspberry mixture. Cook over med. heat, stirring constantly, until mixture boils; boil and stir 1 min. Cool. Spread over meringue. Whip Cream and Whip it following pkg. directions; fold in powdered sugar and liqueur. Spread over raspberry layer. Refrigerate, covered, at least 4 hour. Serve: Cut into squares; garnish with toasted almond slices.
Nutrition & Diet Analysis (per serving)
487
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).