My mother was the best cook I've ever known, and she began teaching me how to cook when I was very young. This dessert was the one that she often made when she was responsible for the dessert for her club meetings. I loved to help her make this, and was fascinated by the meringue-making process. Not only was this raspberry meringue beautiful and delicious, but it always reminds me of seeing my mother dressed up, looking beautiful, and exuding the confidence that comes with knowing that you're going to be pleasing many people with something that you've baked. My mother passed away 23 years ago, but this recipe (as well as many others) makes me feel as if she's still with me.
3 egg whites
1 c. sugar
1 t. vanilla extract
1/2 t. baking powder
14 Ritz crackers, crushed
3/4 c. chopped nuts (Mom used pecans.)
1 (10 oz.) carton frozen red raspberries, drained
1/2 pt. whipping cream
No nutrition information available
Drain raspberries thoroughly. Beat egg whites until stiff. Gradually add sugar and vanilla. Mix together baking powder, crackers, and nuts. Fold into egg white mixture. Bake in a well-greased 9 inch pie plate at 325 degrees F. for 30 minutes. Cool thoroughly.
Whip cream and fold in raspberries. Fill cooled meringue with the whipped cream and raspberries. Chill at least 1 hour before serving.