Warm Raspberry Meringue Pots

• 2 cups frozen raspberries
• 2 tbsp sugar
• 1 tsp cornstarch
• 1 tbsp orange juice
• None None FOR THE MERINGUE
• 3 None egg whites
• 3/4 cup sugar
• 2 tsp cornstarch
• 2 tsp white vinegar
• None None Ladyfingers, to serve (optional)

1. Preheat the oven to 325u0b0F.
2. Combine berries and sugar in a small saucepan. Stir on low heat until sugar dissolves. Stir in blended cornstarch and orange juice; cook, stirring, until mixture boils and thickens slightly.
3. Blend or process half the berry mixture until smooth. Place in a medium bowl; stir in unprocessed berry mixture. Divide among four 1-cup baking dishes.
4. For the meringue, beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Beat in remaining ingredients.
5. Spoon meringue over berry mixture in dishes. Bake for about 30 mins or until meringue is lightly browned. Serve with ladyfingers, if desired.

frozen raspberries, sugar, cornstarch, orange juice, meringue, egg whites, sugar, cornstarch, white vinegar, ladyfingers

Taken from recipes-plus.com/api/v2.0/recipes/37285 (may not work)