Ingredients
1½cupsgranulated sugar
2tspcornstarch
6large egg whites
¼tspcream of tartar,(heaping)
1pinchsalt
1tspvanilla extract
fresh mint,for garnish, optional
3tbspsugar
2¼tspcornstarch
18ozfresh raspberries,frozen would work too
⅓cupwater
8ozcream cheese
1½cupsheavy cream
1tbspgranulated sugar
½tspvanilla extract
Preparation
Preheat oven to 250 degrees F.
In a mixing bowl, whisk together sugar and cornstarch.
In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed for about 3 minutes until soft peaks form.
Increase speed to medium-high and slowly add in sugar mixture, then increase speed to high and whip for about 5 minutes until stiff glossy peaks form, adding in vanilla during last minute of mixing.
Spoon and dollop meringue into about 3½-inch circles onto parchment paper-lined baking sheets then use the back of the spoon to create slight dips in their centers.
Bake in preheated oven for 60 minutes, then leave in oven with the door closed, turn off the oven and allow to rest in oven for 45 minutes. Remove from oven and allow to cool completely.
To assemble, top meringues with cream cheese whipped cream then raspberry sauce, and garnish with mint. Assemble just before serving.
In a medium saucepan, whisk together sugar and cornstarch. Stir in ⅓ cup water.
Add half of the raspberries, then cook the mixture over medium heat, whisking constantly until mixture has thickened.
Remove from heat and cool completely. Stir in remaining raspberries. Store in refrigerator in an airtight container.
In a mixing bowl whip heavy cream until soft peaks form, then add sugar and vanilla and whip until nearly stiff peaks form.
In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form.
Store in refrigerator.
