1/2 c Sugar — divided
1/4 c Slivered almonds, toasted —
And ground
2 tb Cornstarch
2 Egg whites
1/8 ts Cream of tartar
SAUCE AND TOPPING:
1/2 c Sugar
1 tb Cornstarch
1/3 c Water
1 pt Fresh of frozen raspberries
1 qt Vanilla ice cream
2 c Fresh mixed berries
In a small bowl, combine 1/4 c sugar, almonds and cornstarch; mix well. In
a small bowl, beat egg whites at high speed until foamy. Add cream of
tartar; continue beating until soft peaks form. Gradually add remaining
sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the
bottom and sides of a greased 9-inch pie plate. Bake at 275 deg. for 1-1
1/2 hour or until lightly browned. Turn off oven; do not open door. Let
cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile,
for sauce, combine sugar and cornstarch in a medium saucepan, stirring
constantly. Boil 1 minute or until thickened; set aside. Cool. To serve,
scoop ice cream onto meringue; top wih mixed berries and sauce. Serve
immediately. Store leftovers in the freezer.
Yields
1 Servings