Ingredients

• 2 cups raspberries
• 1/4 cup sugar plus one 1tsp
• 1/2 tsp lemon juice
• 1 tbsp corn starch
• 1/2 tsp cream of tartar
• 3 large egg whites at room temperature
•  coarse salt
•  unsweetened whipped cream for serving

Method

1. Preheat oven to 100 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 tsp sugar and lemon juice until smooth.
2. Press mixture through a fine sieve into a medium bowl, discard solids and set sauce aside. In a small bowl, whisk together ¾ cup sugar and corn starch.
3. In a large bowl, using an electric mixer, beat cream of tartar, egg whites and a pinch of salt until foamy.
4. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until soft peaks form, about 3 to 4 minutes.
5. Add 2 tbsp raspberry sauce to meringue, do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
6. Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack.
7. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.