Raspberry Custard Meringue


August 13, 2015

Make this for a special ocassion



4 egg whites

1/2 tesp. salt

1/4 tesp. cream of tartar

1 cup sugar

1 tsp. vanilla

1 cup finely chopped walnuts


1/4 cup butter

1/4 cup flour

3-4 egg yolks

2 cups milk

1 1/2 tsp. vanilla extract

1/89 tsp. salt

3/4 cup sugar


8 ounces whipping cream

1/3 cup semisweet chocolate chips

3 Tbsp. butter

1 quart fresh raspberries


1For the meringue, beat the egg whites, salt, and cream of tartar until soft peaks form.

2Add sugar, 1 tbsp. at a time, beating until whites are thick and glossy.

3Add vanilla.

4Fold in the nuts by hand.

5To form crust, place meringue mixture on parchament paper, spread in a 14-inch diameter circle (or in several smaller circles for individual servings).

6Bake at 275 degrees for 1 hour; turn off heat and leave meringue in oven for at least 1 hour longer. Cool slowly.

7For custard, melt butter and add flour to make a paste.

8In a separate bowl, stir eggs with fork; add milk.

9Whisk milk mixture into flour mixture slowly

10add vanilla, salt and sugar

11Cook over a low heat until thickened and bubbly.

12Pour into bowl; cover with plastic wrap and cool completely.

13(Can be made on the day before use.)

14Just before serving, whip cream and sweeten to taste

15melt the chocolate chips with butter in a small saucepan.

16Spoon custard mixture on meringue; top with whipped cream and fresh berries.

17Drizzle with chocolate

"Country" magazine, frm Bette Berry, Alamogordo, New Mexico