Raspberry Sorbet And Meringue Sandwiches

Serve "finger sandwiches" of airy meringue cookies and tart raspberry sorbet. Divide the egg white mixture into rectangles before baking, then spread with the sorbet and freeze for about four hours before slicing into triangles.

Ingredients:

• Meringues:
• 1 cup sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 5 large egg whites 
• 2 teaspoons white vinegar
• 1/2 teaspoon vanilla extract
• Filling:
• 1 quart raspberry sorbet, softened

Directions:

1. Preheat oven to 250°.
2. To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.
3. Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.
4. Bake at 250° for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.
5. To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.

Source: Katherine Cobbs, Cooking Light
JULY 2003