Vacherins with Raspberry Sorbet and Mixed Berry-Cardamom Sauce

• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• 6 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup seedless raspberry jam
• 1/2 cup sugar
• 1/3 cup water
• 1 16-ounce package frozen unsweetened mixed berries (do not thaw)
• 1 teaspoon ground cardamom
• 3 pints raspberry sorbet
• Fresh raspberries
• Fresh mint sprigs

1. Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200F.
2. Line 2 large baking sheets with parchment paper.
3. Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet.
4. Turn parchment over so that marked side faces down (circles will show through).
5. Whisk sugar and cornstarch in medium bowl to blend.
6. Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute.
7. Add cream of tartar; beat until soft peaks form, about 1 minute.
8. Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld.
9. Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full.
10. Pipe small dot of meringue under parchment in each corner of baking sheets.
11. Press parchment onto dots.
12. Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely.
13. Pipe 1 meringue circle atop edge of base circle, forming standing rim.
14. Repeat, piping 2 more circles atop first, forming meringue cup.
15. Pipe 3 more cups on sheet, filling bag with meringue as needed.
16. Pipe 4 cups on second sheet.
17. Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly).
18. Turn off oven; let meringues stand in closed oven over-night to dry completely.
19. (Can be made 1 week ahead.
20. Store airtight in single layer.)
21. Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts.
22. Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes.
23. Add berries and cardamom; stir gently.
24. Remove from heat; let stand 1 hour to thaw fruit.
25. Cover; chill at least 2 hours and up to 1 day.
26. Scoop sorbet into vacherins.
27. (Can be made 2 days ahead.
28. Wrap tightly; freeze.
29. If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.)
30. Spoon sauce over.
31. Garnish with berries and mint.
32. Serve with remaining sauce.

sugar, cornstarch, egg whites, cream of tartar, seedless raspberry jam, sugar, water, ground cardamom, pints, fresh raspberries, mint sprigs

Taken from www.epicurious.com/recipes/food/views/vacherins-with-raspberry-sorbet-and-mixed-berry-cardamom-sauce-102908 (may not work)