Directions

• Cook raspberries and sugar over medium-high heat, stirring often and crushing the berries as they cook. A potato masher or muddler works well for this. Remove from the heat when the mixture is syrupy. Strain it through a sieve into a measuring cup, pressing down on the berries to get as much juice as possible. Cool sauce completely.
• Put egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over top. Beat the egg whites til they hold stiff peaks. Carefully fold the raspberry sauce into the egg whites.
• Spoon meringue into a frosting bag or ziplock bag, forcing the mixture to one corner of the bag. Snip 1/4″ from the corner of the bag and pipe onto the prepared pan, using a decorative topi if desired. Pipe out circles onto baking sheet at least 1” apart.
• Preheat oven to 170°F, or the lowest setting on your oven. Place oven rack in the top of the oven. Line a cookie sheet with parchment paper.
• Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. The meringues should not brown at all. Turn off the oven and leave meringues
• in the oven for 2-3 hours to finish drying.
• Meringues can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.
  * Frozen raspberries can be used in a pinch.