1 jar of raspberry gelée
5 egg whites
butter or margarine
1 jar of raspberry gelée
5 egg whites
butter or margarine
Generously butter a baking dish with butter or margarine
Strain the gelée through a fine-mesh sieve
Beat the egg whites until stiff and fold in the gelée carefully
Place the mixture into the prepared baking dish and smooth out the surface with a knife
Bake in a moderate oven for 15 minutes
If desired, add a spoonful of apricot liqueur to the gelée before folding it into the egg whites.
