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Ingredients
- 1/2 c. Sugar -- divided
- 1/4 c. Slivered almonds, toasted -- And grnd
- 2 Tbsp. Cornstarch
- 2 x Egg whites
- 1/8 tsp Cream of tartar
- 1/2 c. Sugar
- 1 Tbsp. Cornstarch
- 1/3 c. Water
- 1 pt Fresh of frzn raspberries
- 1 quart Vanilla ice cream
- 2 c. Fresh mixed berries
Directions
- In a small bowl, combine 1/4 c sugar, almonds and cornstarch; mix well. In a small bowl, beat egg whites at high speed till foamy. Add in cream of tartar; continue beating till soft peaks form. Gradually add in remaining sugar; beat till stiff peaks form. Mix in almond mix. Spread over the bottom and sides of a greased 9-inch pie plate. Bake at 275 deg. for 1-1 1/2 hour or possibly till lightly browned. Turn off oven; don't open door. Let cold in oven for 1 hour. Remove from oven and cold completely. Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan, stirring constantly. Boil 1 minute or possibly till thickened; set aside. Cold. To serve, scoop ice cream onto meringue; top wih mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
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