Raspberry Mint Meringues

These French treats are light and sweet. Top them with fresh raspberries and mint and serve up a fancy dessert.

• 2 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2/3 cup sugar
• Whipped cream, for filling
• 1 pint fresh raspberries
• 1 bunch mint (leaves only)

1. Preheat the oven to 200°. Line a baking sheet with parchment paper.
2. Beat the egg whites with an electric mixer until soft peaks start to form (they will partially stand up but droop over at the top).
3. Turn off the mixer and add the cream of tartar and vanilla, and half of the sugar. Mix for a few minutes longer, then add the remaining sugar. Keep beating the mixture until the peaks stiffen and stand up straight.
4. Spoon the meringue into a pastry bag fitted with a large tip. Or, fill a quart-size ziplock plastic bag and snip off a corner. Pipe silver dollar size rounds  onto the parchment paper. Make an indent in the center of each meringue with a spoon handle.
5. Bake the meringues for about 1 hour 20 minutes . They should be crisp but not brown. Remove the baking sheet from the oven and slide the meringues off the parchment paper onto a rack to cool.
6. Once they have cooled completely, fill the nests with whipped cream, berries, and mint leaves. Serve immediately. You can store unfilled meringues in an airtight container at room temperature for 5 days

Recipe is from Cooking Class by Deanna F. Cook and photograph by Julie Bidwell (Storey 2015)