Ingredients
3 large egg whites1/4 teaspoon cream of tartarDash salt1 cup sugar1/3 cup finely chopped almonds, toasted1 teaspoon vanilla extractFILLING:3 cups fresh or frozen unsweetened raspberries, thawed1 teaspoon cornstarch1/2 cup seedless raspberry jam3 cups raspberry or lemon sorbet1/3 cup sliced almonds, toastedAdditional fresh raspberries, optional
Preparation
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla.
Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool.
To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
