4 egg whites
11 ounces caster sugar (superfine)
1/2 teaspoon vanilla extract
Pink or blue food coloring
3 ounces fresh or frozen raspberries
2 tablespoons icing sugar (confectioners')
Juice of 1 lemon
2 cups heavy cream, whipped
The meringues will keep for 2 or 3 days in an airtight container unfilled, but need to be eaten within half an hour once they have been filled.
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