- large egg whites - 3 pieces
- vanilla extract - 1/4 teaspoon
- plus 3 tablespoons sugar - 1/3 cup raspberry
- - 11/2 cups
- chopped almonds -2 tbsp.spoon
In a large bowl, using a mixer, beat the egg whites and vanilla on high speed until the mixture is falling from a spoon.Add 1/3 cup sugar.Approximately 1 tablespoon at a time, and continue beating.Divide the mixture into 4 parts.Fill a small pan with water.On high heat, bring to a boil.Reduce heat.Spoon 1/4 of the mixture take the egg white and place in pan.Repeat with the remaining portions.Cook 4 minutes on one side until the meringue will not be hard.Allow to cool and place in refrigerator for 15 minutes.Meanwhile, in a blender mix raspberries and remaining 3 tablespoons of sugar.Beat mixture on high speed until smooth.Pour the mixture through a fine mesh sieve into a dish.Before serving, sprinkle each meringue with raspberry sauce and sprinkle with almonds.