Overnight Meringue Torte

• 1 1/2 cups pasteurized egg whites (such as Eggology)
• 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 in light syrup, thawed and undrained
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 450u0b0.
2. Place the egg whites and salt in a large bowl, and beat with a mixer at medium speed until foamy. Add the cream of tartar; 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.) 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.
3. Place pan in 450u0b0 oven. Turn the oven off, and cool in closed oven for at least 24 hours.
4. 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. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping.
5. Note: Egg whites that have been beaten until soft peaks form maintain a glossy appearance. The texture of the whites is only lightly stiff.

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

Taken from www.myrecipes.com/recipe/overnight-meringue-torte (may not work)