Recipe Merenga with raspberry sauce
- Large egg whites - 3 pieces
- Vanilla extract - 1/4 teaspoons
- Plus 3 tablespoons of sugar - 1/3 cup
- Raspberries - 11/2 Cups
- Chopped almonds - 2 st. Spoons
In a large bowl, using a mixer, beat the eggProteins and vanilla at high speed, until the mixture begins to fall off the spoon. Add 1/3 cup sugar. About 1 tablespoon at a time, and continue to whisk. Divide the mixture into 4 parts. Fill a small frying pan with water. On high heat, bring to a boil. Reduce the heat. Spoon a 1/4 piece of egg white mixture and put into a frying pan. Repeat with the remaining portions. Cook 4 minutes on one side until the meringue becomes firm. Allow to cool and refrigerate for 15 minutes. Meanwhile, in a blender, mix raspberries and the remaining 3 tablespoons of sugar. Beat mixture at high speed until smooth. Pour the mixture through a sieve with a fine mesh into a dish. Before serving, pour each meringue with raspberry sauce and sprinkle with almonds.