for raspberry sauce---
12 oz fresh raspberry, washed
1/2 cup water
3 tbsp sugar
1 tsp cornstarch
1 tsp fresh lemon juice
1/2 tsp vanilla extract
3 drops red food coloring (optional)
3 egg whites, at room temperature
3/4 cup granulated sugar
1/4 tsp cream of tartar
vanilla ice cream for serving
additional raspberries for serving
First, make the meringues. You can even do this a week ahead of time and keep them in the freezer! Meringues freeze wonderfully. To make the meringues, preheat your oven to 200 degrees. Line a baking sheet with either a Silpat or a piece of parchment paper. Set aside.
Beat the egg whites until you can't see the bottom of the bowl anymore. Then, with the mixer running, slowly add the sugar and cream of tartar. Continue beating until stiff, glossy peaks form (about 8 minutes).
Drop spoonfuls of meringue onto your prepared baking sheet (doesn't have to be perfect, you are going to crumble up them later in the parfaits. Bake for 2 hours at 200 degrees then turn off the oven and let the meringues sit there for another hour OR overnight.
Now that you have your meringues, start your raspberry sauce! Combine the raspberries, sugar and lemon juice in a small saucepot. Whisk together the cornstarch and cold water together in a measuring cup and then add that to the raspberry mixture. Bring to a simmer and then let simmer on low for about 20 minutes, until raspberries are all broken down. Take off the heat and add the vanilla extract and food coloring (optional).
Carefully transfer the raspberry sauce to a blender and process until smooth. Run through a sift after to get rid of any remaining seeds. Let cool.
To assemble parfaits, drizzle some raspberry sauce at the bottom of your glass. Then, add a scoop of vanilla ice cream followed by a meringue. Repeat until glass is filled and top with more raspberry sauce and fresh raspberries.
total time: 4.5 hours
active time: 30 minutes