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Raspberry Angel Cream Pie
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2 egg whites (at room temperature)
1/2 tsp. vinegar
1/4 tsp. salt, divided
1/2 cup sugar
2 cups fresh raspberries, divided
1/3 cup sugar
2 tbl. cornstarch
1 1/2 tsp. unflavored gelatin
1 cup skim milk
1/2 cup water
1 egg yolk, beaten
1 tsp. almond extract
Combine egg whites, vinegar, and 1/8 tsp. salt in a bowl; beat until foamy. Add 1/2 cup sugar, 1 tbl. at a time, beating until stiff peaks form. (Do not under beat.)
Spoon egg white mixture into a 9-inch pie plate. Using the back of a spoon spread and shape mixture against sides and bottom of pie plate.
Bake at 275 degrees* for 1 hour. Turn oven off and let meringue cool 2 hours before opening oven door. Let cool completely.
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