Instructions
Preheat the oven to 275 degrees. Beat the egg whites in the bowl of an electric mixer with whisk attachment set at medium speed until the mixture is foamy. Add the lemon juice and salt and beat, gradually increasing the speed, until soft peaks form. Gradually add the sugar and continue to beat, gradually increasing the speed to high, until the mixture stands in stiff, glossy peaks. Stir in the vanilla extract. Line a cookie sheet with parchment paper. Spread 6 equal amounts of the meringue mixture onto the sheet. Flatten the mounds with the back of a large spoon, leaving the edges slightly higher. Bake for . Reduce the oven heat to 250 degrees. Bake for another . Remove the cookie sheet to a cake rack to cool. Gently release the meringues from the parchment. Makes 6
Filling and Sauce:
2 cups raspberries
1 tablespoon brandy or orange juice
1 tablespoon sugar
1 cup whipping cream
1-1/2 to 2 cups cut up strawberries and/or kiwi fruit, bananas, mango, papaya, blueberries, etc.
mint leaves
Place the raspberries, the brandy and all but one teaspoon of the sugar into a food processor and puree the ingredients. Set aside. Whip the cream with the remaining one teaspoon sugar until it is thick. Spoon the raspberry sauce onto 6 dessert plates. Place the meringue shells on top. Fill the shells with the cut up fruit. Top with the whipped cream. Garnish with mint leaves. Makes 6 servings