3cupsfresh or frozen unsweetened raspberriesapprox. 12 oz, thawed
Garnishes, as desired
Raspberry or lemon sherbet or sorbet
Additional fresh raspberries
Preheat oven to 275F. Line a baking sheet with parchment paper.
Place egg whites and cream of tartar in a medium bowl. Using a hand mixer, beat until foamy. While beating, begin adding sugar, about a tablespoon at a time, beating well after each addition. Once all sugar is added, continue beating until mixture is stiff and glossy. Do not under beat.
Drop meringue of ⅓ to ½ cupfuls onto the parchment paper-lined sheet. Shape into hearts and build up the sides slightly.
Bake for 55 minutes. Turn off oven and leave meringues in the oven with the door closed for at least one hour until cool. Meringues will keep for several days at room temperature.
Place raspberries in a food processor or blender. Cover and process until well blended. Strain and discard seeds.
In a small saucepan, combine pureed raspberries, cornstarch and jam until smooth. Stirring constantly, bring to a boil over medium heat. Cook and stir for one minute or until thickened. Remove from heat and allow to cool.
To serve, spoon sauce into meringue hearts. Place a scoop of sherbet on top. Sprinkle with almonds and some fresh raspberries as desired.