- 1 pint fresh or twelve ounces frozen raspberries, thawed
- 1/3 Cup sugar
- 1 1/4 Cup Chambord liqueur
- 2 egg whites, room temperature
- 1/8 Teaspoon cream of tartar
Combine raspberries, sugar, and liquor. Set aside.
Beat egg whites until frothy. Add cream of tartar and beat well.
Add sugar, two tablespoons at a time, beating well after each addition.
Continue beating until glossy and stiff peaks have formed.
Using a spoon or pastry tube, shape meringue into nests on an unglazed paper-lined baking sheet.
Make each nest about 2 ½ inches wide and 1 ½ inches high.
With a spoon, make a well in the center of each nest.
Bake at 250 degrees F for 50 to 60 minutes, until meringues are firm and dry.
Remove from paper and cool on wire racks. Fill each well with raspberry filling.