Raspberry-Filled Meringues

• 1 egg white
• 1/2 teaspoon almond extract
• 1/8 teaspoon cream of tartar
• Dash of salt
• 2 tablespoons sugar
• 1 tablespoon sliced almonds, toasted and ground
• 1 cup fresh raspberries
• 2 tablespoons dry red wine
• 1 tablespoon sugar
• Fresh mint sprigs (optional)

1. Line a baking sheet with parchment paper. Draw 2 (4-inch) circles on paper; turn paper over. Set aside baking sheet.
2. Beat first 4 ingredients at high speed of an electric mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold in almonds.
3. Pipe egg white mixture onto circles on paper, building up sides to form a shell. Bake at 225u0b0 for 1 hour and 20 minutes. Turn off oven. Cool in oven 2 hours with oven door closed. Carefully remove from paper; let cool completely on wire racks.
4. Combine raspberries, wine, and 1 tablespoon sugar; let stand 1 hour.
5. Place meringues on 2 dessert plates. Spoon raspberry mixture evenly into meringues. Garnish with mint sprigs, if desired.

egg, almond, cream of tartar, salt, sugar, almonds, fresh raspberries, red wine, sugar, mint sprigs

Taken from www.myrecipes.com/recipe/raspberry-filled-meringues (may not work)