4
ServingsMedium
Published 1983
This ethereally light summer dessert can be whipped up in a matter of minutes. Spoon into glass dishes, or use parfait glasses for an especially elegant touch.
In the bowl of an electric mixer whip 1 of the egg whites until it is frothy and begins to thicken. Gradually add the sugar and continue to beat on high speed until a stiff meringue forms. Add the raspberries and continue to beat until the mixture has turned bright pink. The mixture will be somewhat loose.
In another bowl beat the remaining 2 egg whites until stiff. Then fold them gentl
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