It's All In the Accent Meringues with Raspberries

Adapted from Barefoot in Paris, Ina Garten 2004

3 extra - large egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch kosher salt
3/4 cup granulated sugar, divided
1/4 teaspoon pure vanilla extract

Stewed Raspberries (see below)
Whipped Cream (see below)

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Using a large round cookie cutter or glass and a pencil,
draw 5 (3 1/2-inch) circles on the parchment paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until
frothy. Add 1/2 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.

Carefully fold the remaining 1/4 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each
circle. Pipe another layer around the edge to form the sides of the shells. OR if you are not confident in your piping skills, use a large
spoon and drop and spread enough of the meringue to fill in the circle, then using the bottom of the spoon press the meringue down in
the center so that the sides build up a bit.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the
oven for 4 hours or overnight.

Ingredients-Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoons pure vanilla extract

Directions-Whipped Cream  
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla
and continue to whip until the cream forms stiff peaks.

Ingredients-Stewed Raspberries
2 half-pints fresh raspberries, divided
2 tablespoons water
3 tablespoons sugar
1/4 teaspoon orange zest
Combine one pint of raspberries, the water, sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over
medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off
the heat, stir in the remaining raspberries.  Set aside.

Place one meringue on each plate, divide cream between meringue and top with berries.  Begin speaking to your guests in an English

YIELD: 4-5 Meringues with Raspberries