Heat oven to 300 degrees.
Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
Gradually add 3/4 cup sugar, beating to stiff peaks.
Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
Pipe a lattice design in one circle; pipe a border around the lattice.
Sprinkle with almonds.
Spread remaining egg white mixture over remaining circles.
Bake 45 minutes.
Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
In saucepan combine 2/3 cup sugar and gelatin.
Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
Cook and stir until bubbly; cook 2 more minutes.
Remove from heat.
Cover lemon mixture surface with waxed paper; cool.
Chill until mixture mounds slightly when spooned.
Beat whipping cream to soft peaks; fold into lemon mixture.
Place one solid meringue on serving plate; spread with half the lemon mixture.
Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
Cover loosely; chill 6 hours or overnight.
Serve with raspberry sauce, garnish with fresh raspberries.
Sauce: In saucepan combine raspberries, sugar, and cornstarch.
Cook until bubbly; cook 2 more minutess.
Press through a fine sieve; discard seeds.
Cover sauce; chill.
Ingredients:
4 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/4 teaspoon almond extract
3/4 cup sugar
2 tablespoons sliced almonds
2/3 cup sugar
1 teaspoon unflavored gelatin
6 beaten egg yolks
1/2 teaspoon lemon zest, finely shredded
1/3 cup lemon juice
2 tablespoons butter
1/3 cup water
3/4 cup whipping cream
10 ounces frozen raspberries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
fresh raspberries (optional)
Steps/Methods:
Heat oven to 300 degrees.
Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
Gradually add 3/4 cup sugar, beating to stiff peaks.
Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
Pipe a lattice design in one circle; pipe a border around the lattice.
Sprinkle with almonds.
Spread remaining egg white mixture over remaining circles.
Bake 45 minutes.
Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
In saucepan combine 2/3 cup sugar and gelatin.
Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
Cook and stir until bubbly; cook 2 more minutes.
Remove from heat.
Cover lemon mixture surface with waxed paper; cool.
Chill until mixture mounds slightly when spooned.
Beat whipping cream to soft peaks; fold into lemon mixture.
Place one solid meringue on serving plate; spread with half the lemon mixture.
Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
Cover loosely; chill 6 hours or overnight.
Serve with raspberry sauce, garnish with fresh raspberries.
Sauce: In saucepan combine raspberries, sugar, and cornstarch.
Cook until bubbly; cook 2 more minutess.
Press through a fine sieve; discard seeds.
Cover sauce; chill.
