|cream of tartar||.||.|
|seedless raspberry preserves (see Note)|
Have ready a
Into a medium bowl, pour the egg white and add the cream of tartar.
In a small heavy saucepan, preferably nonstick, stir together the
Beat the egg white and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beaters are raised. Gradually beat in the remaining
Increase the heat under the sugar syrup to medium-high and continue to boil for a few minutes until an instant-read thermometer reads 248° to 250°F/120°C. Immediately transfer the syrup to the glass measure to stop the cooking.
With the handheld mixer on high speed, beat the syrup into the egg white in a steady stream. Do not let the syrup fall on the beaters or they will spin it onto the sides of the bowl.
Lower the speed to medium-high and continue beating for 2 minutes. Add the raspberry preserves and beat until evenly incorporated. Use a silicone spatula to finish folding to a uniform color. Cover with plastic wrap and set aside until the bowl is no longer warm to the touch, about 1 hour, or refrigerate for 5 to 10 minutes. Whisk after the first 5 minutes to test and equalize the temperature.
Store, covered, at room temperature for 2 hours or in the refrigerator for up to 2 days. Whisk lightly if necessary to restore its texture before spooning a dollop of raspberry meringue on the top or by the side of each serving.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.