INGREDIENTS
29 Biscoff cookies
6 tbsp. unseasoned butter, melted
3 c. recent raspberries
1 tbsp. juice
2 c. terribly cold cream
3 tbsp. confectioners' sugar
2 giant egg whites
1/2 c. refined sugar
Piping bag with giant star tip
DIRECTIONS
In a kitchen appliance, pulse the cookies to create fine crumbs. Add the liquid butter and pulse to mix. Transfer to a 9-inch pie dish and press equally on all-time low and up the edges. Refrigerate for a minimum of twenty minutes.
Wipe out the kitchen appliance, then purée the raspberries and lemon juice until smooth. operating over a bowl, push the raspberry purée through a fine-mesh strainer; discard the seeds.
Using an electrical mixer, beat the cream and sugar during a giant bowl on medium speed,
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