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1
Line a plate with plastic wrap.
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2
In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks.
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3
With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks.
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4
Using a flexible spatula, divide egg white mixture into quarters in mixing bowl.
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5
Fill a large skillet with 1 inch water and bring to a simmer over high heat.
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6
Reduce heat to medium-low so water is steaming but not simmering.
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7
Dip a large slotted spoon in cool water, then scoop up a quarter of the egg white mixture; with a flexible spatula, round the top and slide meringue off spoon into skillet.
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8
Repeat with remaining egg white mixture.
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9
Poach 4 minutes on one side.
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10
Gently flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes more.
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11
With slotted spoon, transfer to prepared plate.
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12
Cover with another piece of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes (or up to 1 day).
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13
Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar.
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14
Blend on high speed until smooth.
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15
Strain mixture through a fine-mesh sieve into a bowl, pressing on solids with a flexible spatula; discard solids.
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16
(Sauce can be covered and refrigerated up to 2 days.)
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17
To serve, divide raspberry sauce among four plates, top each with a meringue, and sprinkle with almonds.
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18
(Per Meringue)
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19
Calories: 152
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20
Fat: 1.6g (0.1g Saturated Fat)
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21
Protein: 4g
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22
Carbohydrates: 31.2g
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23
Fiber: 1.6g
