Raspberries And Chambord In Meringue - cooking recipe

Ingredients

RASPBERRY FILLING
1 pint fresh raspberries or 12 ounces thawed frozen raspberries
1/3 cup sugar
1 1/4 cups Chambord raspberry liquor
MERINGUES
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar

Preparation

RASPBERRY FILLING:
Combine raspberries, sugar, and Chambord and set aside.
HOW TO MAKE MERINGUES:
Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
Continue beating until glossy and very stiff peaks are formed.
Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2\" wide and 1-1/2\" high. With a spoon, make a well in center of each nest.
Bake in low oven, 250\u00b0F degrees for 50-60 minutes until meringues are firm and dry.
Remove from paper and cool on wire racks.
Fill with equal amounts of raspberry filling.
Enjoy.