(Courtesy of "The Big Book of Desserts and Pastries") Makes about 20 meringues.

3 large egg whites

1 cup granulated sugar

¾ cup frozen raspberries

A few drops of freshly squeezed lemon juice

Make sure the bowl and the whisk are clean. Whisk the egg whites and lemon juice with a mixer on a low speed for 3 minutes. Increase speed to the highest setting and slowly add the sugar. Whisk until the mixture forms stiff peaks and carefully fold in the raspberries. Spoon the mixture onto a baking tray covered in parchment paper; leaving a gap of about 2 inches between each one. Bake in the center of the oven for about 1 hour at 230 degrees F.

Ann's Article:

Treats for Valentine’s and Other Special Occasions

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann