6 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
1 pkg. frozen raspberries
2 egg whites
3/4 c. sugar
1 tbsp. lemon juice
1 c. heavy cream, whipped stiff
1/2 tsp. almond extract

Butter 9" angel food pan. Heat oven to 450 degrees.

Beat egg whites with salt and cream of tartar until stiff. Slowly add sugar. Fold in vanilla. Spread in pan. Place in oven, turn off heat, and leave overnight. Next day remove from pan and put on serving plate. Beat egg whites until stiff. Add thawed raspberries, sugar and lemon juice. Continue to beat 15 minutes. Fold in whipped cream and almond extract. Mound in the meringue. (This can be put into baked pie shell, too.) Freeze until firm. Garnish with a few whole raspberries.