Raspberry Meringue Tarts

Ingredients

• 1 1/2 cups (190g) confectioners' sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (250g) fresh raspberries
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Instructions

Make the Meringue

1. Preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add the confectioners' sugar and continue beating until stiff peaks form.
4. Transfer the meringue mixture to a piping bag fitted with a large star tip.

Bake the Meringues

1. Pipe small circles of meringue onto the prepared baking sheet, about 1 inch (2.5 cm) in diameter.
2. Tap the baking sheet gently to remove any air bubbles from the meringues.
3. Bake for 1 1/2 hours, or until the meringues are crisp and dry.

Make the Raspberry Filling

1. In a medium saucepan, combine the granulated sugar, cornstarch, and lemon juice. Whisk to combine.
2. Add the fresh raspberries to the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5-7 minutes, or until the filling has thickened.

Assemble the Tarts

1. Allow the meringue shells to cool completely on the baking sheet.
2. Spoon a small amount of raspberry filling into each cooled meringue shell.
3. Serve immediately, garnished with additional fresh raspberries if desired.

Note: These tarts are best served fresh, but they can be stored in an airtight container for up to 24 hours in the refrigerator.