INGREDIENTS

INSTRUCTIONS

available at specialty foods shops and some supermarkets  Preheat oven
to 250F. and line a baking sheet with parchment or foil.  In a bowl
with an electric mixer beat egg whites with salt and cream  of tartar
to soft peaks. Add sugar gradually, beating, and beat  meringue to
stiff peaks. Beat in vinegar, cornstarch, and vanilla.  Onto prepared
baking sheet spread meringue with the back of a spoon  into 3 1/2- to
4-inch rounds, making them slightly higher around the  edges to form
shells. Bake meringues in lower third of oven 1 hour,  or until crisp
on outside but soft in middle.  Peel parchment carefully form meringues
and cool meringues on a rack.  Meringues keep in an airtight container
1 day.  Serve meringues topped with sorbet, whipped cream, and kiwis.
To make the sorbet:  In a small heavy saucepan combine sugar and water
and bring to a boil,  stirring until sugar is dissolved. Remove pan
from heat. in a blender  or food processor puree raspberries with
Champagne, creme de cassis,  and sugar syrup until smooth. Force puree
through a fine sieve set  over a bowl, pressing hard on solids, and
stir in lemon juice.  Chill mixture until cold and freeze in an
ice-cream maker. Makes  about 1 quart.  Serves 6.  Gourmet March 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1569
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 813.3mg
Potassium: 794.7mg
Carbohydrates: 381.5g
Fiber: 20.1g
Sugar: 348.3g
Protein: 18.2g