Yield: 6 servings

INGREDIENTS:

1 Lemon
1 pint Raspberries
Soft butter and sugar
large platter

10 Egg whites
4oz Sugar
4 Yolks
2oz All purpose flour

DIRECTIONS:

1.Pre-heat oven to 380F

2. Brush your platter with butter and then sprinkle sugar on top, so it covers the plate except for the edges.
Then mix raspberries with lemon juice and put them in the center of your buttered platter.

3. Start to whip egg whites, when they get a little foamy, slowly add the sugar and finish whipping until stiff peaks.
Take meringue out of mixing machine and carefully fold in yolks followed by the flour. Use a rubber spatula. Also be careful not to mix too much so you don’t lose too much volume.
Then, scoop three quenelles of batter next to each other – on top of raspberries.

4. Put it in the oven for about 12 min – or until golden brown at 390F.
Serve as soon as it comes out, with powder sugar on top. It will be soft still in the center.