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Raspberry Custard Meringue

 Raspberry Custard Meringue
Whenever I serve this meringue at a dinner, I can count on one thing—hearing a few husbands asking their wives to make sure to get the recipe!
10 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • MERINGUE:
  • 4 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup finely chopped walnuts
  • CUSTARD:
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 to 4 egg yolks
  • 1/4 cup butter, cubed
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1/3 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 quart fresh raspberries

Directions

  • For meringue, place egg whites in a large bowl; let stand at room
  • temperature for 30 minutes. Line a baking sheet with parchment

2 of 2

Raspberry Custard Meringue (continued)

Directions (continued)

  • paper.
  • Beat the egg whites, vanilla, salt and cream of tartar until soft
  • peaks form. Add sugar, 1 tablespoon at a time, beating until stiff
  • glossy peaks form and sugar is dissolved. Fold in nuts.
  • To form crust, place meringue mixture on parchment paper; spread in a
  • 14-in. diameter circle (or in several smaller circles for individual
  • servings). Bake at 275° for 1 hour; turn off heat and leave
  • meringue in oven for at least 1 hour longer.
  • Remove from the oven and cool on baking sheets. When cooled
  • completely, remove meringue from paper.
  • For custard, in a large saucepan, combine sugar and flour. Stir in
  • milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat to low; cook and stir for 2
  • minutes longer. Remove from the heat. Stir a small amount of hot
  • filling into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
  • heat; gently stir in the butter, vanilla and salt.
  • Pour into bowl; cover with plastic wrap and cool completely. (Can be
  • made on the day before use.)
  • Just before serving, beat cream and sweeten to taste. In a microwave,
  • melt chocolate chips and butter; stir until smooth. Spoon custard
  • mixture on meringue; top with whipped cream and fresh berries.
  • Drizzle with chocolate mixture. Yield: 10 servings.
Nutritional Facts: 1 serving equals 481 calories, 29 g fat (13 g saturated fat), 120 mg cholesterol, 258 mg sodium, 51 g carbohydrate, 4 g fiber, 8 g protein.