Summery blend of crisp meringues, soft whipped cream, and fresh raspberries. The perfect light and airy dessert for picnics or summer parties.
Preheat the oven to 250°F
Place your egg whites in the bowl of your stand mixer. (You can use a hand-mixer as well, but it will take longer. And be more cumbersome.)
Beat the egg whites until stiff peaks form.
Slowly add in the sugar. Mixing between each addition. Beat until the egg whites are thick and glossy.
Spoon onto a baking sheet covered in parchment paper. You should end up with 6 large meringues.
Bake for roughly 2 hours. Keep an eye on the meringues in the last 30 minutes. You don't want them to get golden. They should lift easily off the parchment when done.
Place 1 cup of raspberries in a bowl.
Sprinkle with sugar. Pour your choice of brandy or prosecco over the raspberries.
Allow to sit for 30 minutes.
Placed chilled cream in a chilled bowl.
Whip the cream and sugar until soft peaks form.
In your chosen glasses or cups, alternate layers of meringues, raspberry sauce, remaining fresh raspberries, and whipped cream. Garnish with fresh mint and raspberries. Serve.