• 6 egg whites
  • 2 cup sugar
  • 1 1/2 teaspoons vinegar or lemon juice
  • Pinch cream of tartar
  • 1 cup black walnuts, finely chopped
  • 1 1/2 pints red raspberries (reserve 15 or 20 to decorate top)
  • 2 cups whipped cream
  • Directions

    Beat egg whites until stiff. Add 1 cup sugar gradually. Add second cup sugar in small amounts, alternating with the vinegar or lemon juice, and the cream of tartar. Beat until the meringue holds stiff peaks. Fold in the finely chopped black Walnuts. Butter two 9-inch round cake pans. Line with brown paper. Spread meringue evenly in pane and bake in 300 degree oven for 1 hour or until dry and the color of cream. Cool layers of meringue for 5 minutes. Remove from pans and cool completely. Place 1 meringue layer on serving plate. Spread with ½ the raspberries; then add ½ the whipped cream. Add the second meringue layer. Cover with remainder of raspberries. Swirl the remainder of whipped cream attractively on second layer of raspberries and decorate with the reserved raspberries.

    Serves 8

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