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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 1 |
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Ingredients:
8 egg whites |
8 ounces granulated sugar |
1 -ounce raspberry powder |
8 ounces confectioners' sugar |
1 tablespoon balsamic vinegar |
1/4 cup heavy cream |
1/4 cup creme fraiche |
1/4 cup dulce de leche (available at specialty stores) |
fresh raspberries, for garnish |
*sorbet or ice cream may be substituted |
Directions:
1. In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
2. Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
3. DULCE DE LECHE CREAM*:
4. Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.
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