Overnight Meringue Torte

1. 1

   Preheat oven to 450u00b0.

2. 2

   Place the egg whites and salt in a large bowl, and beat with a mixer at medium speed until foamy. Add the cream of tartar; beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high, and beat for 5 minutes or until soft peaks form. (Do not underbeat.) Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.

3. 3

   Place pan in 450u00b0 oven. Turn the oven off, and cool in closed oven for at least 24 hours.

4. 4

   Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping.

5. 5

   Note: Egg whites that have been beaten until soft peaks form maintain a glossy appearance. The texture of the whites is only lightly stiff.

* Per serving · 4 servings · Values may vary.

No additional tips available.