Raspberry Sorbet and Meringue Sandwiches

Ingredients

• 2 teaspoons cornstarch 
• 0.5 teaspoon cream of tartar 
• 5 large egg whites 
• 0.3 teaspoon salt 
• 1 quart raspberry sorbet softened
• 1 cup sugar 
• 0.5 teaspoon vanilla extract 
• 2 teaspoons vinegar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• plastic wrap

Directions

1. Preheat oven to 25
2. To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.
3. Combine first 3 ingredients, stirring with a whisk.
4. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat).
5. Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.
6. Bake at 250 for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour.
7. Remove from oven. Carefully remove meringues from paper.
8. To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise.
9. Cut each half crosswise into 6 (2 x 4-inch) pieces.
10. Cut each piece in half diagonally to form 24 triangles.