Raspberries And Chambord In Meringue

• 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

1. RASPBERRY FILLING:
2. Combine raspberries, sugar, and Chambord and set aside.
3. HOW TO MAKE MERINGUES:
4. Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
5. Continue beating until glossy and very stiff peaks are formed.
6. 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.
7. Bake in low oven, 250u0b0F degrees for 50-60 minutes until meringues are firm and dry.
8. Remove from paper and cool on wire racks.
9. Fill with equal amounts of raspberry filling.
10. Enjoy.

filling, fresh raspberries, sugar, chambord raspberry liquor, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/raspberries-and-chambord-in-meringue-188546 (may not work)