Ingredients
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2 egg whites (pasteurized egg whites in cartons will not work)
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1/4 cup fresh or frozen raspberries
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1/3 cup granulated sugar
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1/3 cup sifted confectioners' sugar
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1/2 tsp cream of tartar
Steps
1
Separate egg whites from eggs (use yolks for another recipe). Transfer egg whites to mixing bowl, cover and let stand about 30 minutes to reach room temperature. Heat raspberries in microwave, about 20 seconds, until soft. Crush berries with back of a spoon to release juices and strain pulp to remove seeds. You should have 2 full tablespoons of juice. Preheat oven to 225°F. Line two baking sheets with parchment paper.
2
In a small bowl, combine sugars and set aside. Add cream of tartar to eggs and beat on medium speed with electric mixer until soft peeks form. Add sugar mixture, 1 tablespoon at a time, and continue beating on medium speed for 5-7 minutes until sugar is dissolved and stiff, glossy peaks form. Gently fold in raspberry juice.
3
Using a pastry bag fitted with large star tip, pipe the meringue into 1 1/2-inch mounds or drop by rounded teaspoonfuls onto prepared sheets. Bake for 1 hour, then turn off oven and let meringues dry in oven, with door closed, until dry and crisp. (At least another hour). Allow to cool on parchment paper and gently remove. Store in an airtight container at room temperature.
