Raspberry Meringue Tartlets

• 1 1/8 pounds sweet almond dough
• 3 1/8 tablespoons butter softened
• 6 tablespoons powdered sugar
• 6 9/16 tablespoons ground almonds
• 1 egg
• 1 cup superfine sugar
• 1 2/3 tablespoons water
• 3 5/8 tablespoons egg whites
• 1 3/8 ounces raspberry puree or sauce

1. Preheat oven to 340F.
2. Roll out the dough on a floured surface and cut out 8 circles.
3. Butter and flour 8 tartlet pans and line with the dough. Prick the bottom of each pan with a fork and bake for 15 minutes. Remove from oven and let cool.
4. Raise oven temperature to 400 F.
5. To prepare the almond cream, whip the butter, powdered sugar, and ground almonds to a fluffy cream.
6. Add the egg and mix to a smooth cream.
7. Fill in the tartlet crusts equally with this mixture.
8. Bake for 10 minutes.
9. To prepare the meringue, bring the water and sugar to a boil and cook until it reaches 250F. Meanwhile whip the egg whites until stiff. Add the sugar syrup in a thin stream without stopping the mixer and continue mixing for about 10 minutes. The meringue will gradually get a thicker consistency.
10. Add the raspberry puree and mix until well combined.
11. Pour the meringue into a pastry bag and pipe on top of the tartlets.
12. Bake for 5 minutes.
13. Let cool before serving.

sweet almond dough, butter, powdered sugar, ground almonds, egg, sugar, water, egg whites, raspberry puree

Taken from www.yummly.com/recipe/Raspberry-Meringue-Tartlets-2044085 (may not work)