Fresh Berry Meringue

Ingredients

• 1 pint raspberries
• 1 pint strawberries
• hulled and halved
• 4 tablespoons kosher for Passover amaretto liqueur
• 3/4 cup sugar
• 1/4 cup water
• 4 egg whites
• Whole strawberries for garnish

Instructions

1. Mix the berries together in a bowl and toss gently with two tablespoons of the amaretto.
2. Refrigerate.
3. Combine the sugar and water in a small saucepan.
4. Place the egg whites in a mixing bowl and beat just until they become frothy.
5. Cook the sugar and water mixture until the sugar has dissolved and the mixture registers 237 degrees on a candy thermometer (soft ball stage).
6. Remove from the heat.
7. Beat the egg whites until they are softly peaked, then begin to drizzle in the sugar syrup in a thin stream, beating constantly.
8. Continue beating until the egg whites are stiff and glossy.
9. Fold in the remaining amaretto.
10. Cover and refrigerate up to an hour, until just before serving time.
11. Preheat oven to 500 degrees.
12. Fold the berries into the meringue and spread the mixture in a gratin dish or a shallow baking dish.
13. Place in the oven and bake about 10 minutes, until the meringue is puffy and lightly browned.
14. Serve at once, garnished with whole strawberries.