Raspberry Meringues Makes 20 cups
The light, airy texture of meringue makes it the perfect accompaniment to the fresh fruit of your choice. We used raspberries and lined the cups with a smooth raspberry sauce.

Prep Time: 25 minutes
Cooking Time: 1 1/2 hours

Raspberry sauce:

1 cup frozen raspberries
1 1/2 tablespoons maple sugar
1/2 tablespoon Kirschwasser or Framboise liqueur
1 tablespoon cornstarch dissolved in 2 tablespoons water


Meringue cups:

4 large egg whites
3/4 cup maple sugar
Pinch cream of tartar
1/2 teaspoon pure vanilla extract
1 cup fresh raspberries, washed and patted dry

1. Purée frozen raspberries in a food processor fitted with a steel blade. Strain them through a fine-mesh sieve, using the back of a wooden spoon to press around the edges and the bottom to push the juice through.

2. Discard seeds and pulp, but transfer juice to a medium saucepan and stir in the sugar and liqueur. Boil for five minutes to reduce and thicken slightly. To thicken even more, add the cornstarch mixture a little at a time and continue cooking until thick enough to coat the back of a spoon.

3. Combine egg whites, maple sugar and cream of tartar in a mixing bowl. Beat at medium speed until the whites are fluffy, about 1 minute. Gradually increase speed until stiff, glossy peaks form. Add vanilla and mix just until combined.

4. Preheat oven to 400°F and line a baking sheet with a piece of parchment paper. With a pencil, carefully draw two-inch circles spaced two inches apart on the paper. Spoon meringue into a pastry tube fitted with a small, plain tip. Begin in the center of each circle and pipe meringue in a spiral to form the base of the cups. Around the edge, pipe a series of tear-shaped dollops.

5. Reduce oven temperature to 200°F and bake meringues for one hour. If they start to brown, reduce temperature to 175°F. Turn off oven and let them dry -- they should be crisp but still glossy. Let meringues cool completely before filling.

6. Just before serving, drizzle or spread a small amount of sauce over the bottom of each meringue and fill with raspberries. Garnish with a small, fresh flower or mint leaf, if desired.