Icy Raspberry-Almond Meringue

Icy Raspberry Almond Meringue
Pareve--Serves 10

Ingredients    rsz 05 icy almind raspberry meringue copy

  • 5 egg whites
  • 1-1/2 c. sugar
  • 2 Tbsp. powdered sugar
  • 2 cups Richwhip (or other pareve whipping cream), thawed
  • 2 Tbsp. Amaretto (almond liqueur). You can substitute fruit juice and use almonds only as a garnish.
  • ½ tsp. vanilla
  • 20 oz. frozen raspberries
  • 10 whole almonds and whole, fresh raspberries for garnish


  1. Beat egg whites until soft peaks form.
  2. Beat in sugars until the egg whites are stiff.
  3. Pipe mixture onto ungreased baking sheets in a 9” circle. Don't worry about perfection--you'll be breaking up the circle.
  4. Bake @250º for about an hour. Cool and break meringue into pieces. (It’s more difficult to make the meringue on a humid day so check the weather forecast to decide when to do this).
  5. Beat Richwhip until soft peaks form.
  6. Beat in Amaretto and vanilla.
  7. Combine Richwhip mix with meringue pieces and raspberries.
  8. Spoon into lightly oiled 8” springform pan or 10 individual custard dishes and smooth the top.
  9. Freeze at least 6 hrs. before serving.
  10. Garnish with a whole almond and raspberry.

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