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For meringue cookies, preheat oven to 225 °F. Whip egg whites with cream of tartar until foamy. While whipping, gradually add sugar and whip on one speed lower than highest (for a tighter, more stable meringue) until whites hold a stiff peak. Whites with this much sugar will not over whip, so give it the time it needs, about 5 minutes.
Transfer meringue to a piping bag fitted with a large (#4) star tip and pipe 16 2 –inch round “cookies” on a parchment lined baking sheet. Bake meringue on center rack of oven for 1 ½ hours, then turn off oven and leave cookies in until dry (they should lift easily off the parchment). Let meringues cool to room temperature.
For raspberry filling, crush 1 cup of raspberries with 3 Tbsp of sugar and set aside. Whip cream to medium peaks and whip in remaining 2 Tbsp sugar, sour cream and orange zest. Fold in crushed raspberries roughly (they don’t have to be fully incorporated).
To serve, spoon a dollop of raspberry fool between the two meringue cookies and place on a serving plate. Assemble immediately before serving.
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