Raspberry Meringue Squares

Instructions

1. Preheat your oven to 300°F (150°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

2. In a clean, dry mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.

3. Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula. Be careful not to deflate the meringue; the cornstarch helps stabilize the meringue and gives it that delicate texture.

4. Spread the meringue mixture evenly into the prepared pan, smoothing the top with an offset spatula.

5. Place the pan in the preheated oven and bake for 35-40 minutes or until the meringue is lightly golden and crisp on the outside.

6. Remove the pan from the oven and let the meringue base cool completely in the pan on a wire rack.

7. In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.

8. Once the meringue base has cooled, spread the raspberry topping over the meringue layer evenly.

9. Refrigerate the assembled Raspberry Meringue Squares for at least 2 hours, or until set.

10. Before serving, dust the top with powdered sugar for a finishing touch.