Overnight Raspberry (Or Strawberry) Meringue Torte

• 1 1/2 cups egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons butter
• 3 (10 ounce) packages frozen raspberries or (10 ounce) packages strawberries, in light syrup, thawed and undrained
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 450u0b0F.
2. Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
3. Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
4. Place pan in 450u0b0F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
5. Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
6. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).

egg whites, salt, cream of tartar, sugar, vanilla, butter, frozen raspberries, frozen reducedcalorie whipped topping

Taken from www.food.com/recipe/overnight-raspberry-or-strawberry-meringue-torte-125912 (may not work)