It would be hard to find an prettier dessert -- a shiny pink raspberry meringue heaped into sparkling glasses and garnished with more raspberries, blueberries, and orange leaves with a dusting of confectioner’s sugar. The miracle is that it is so simple.
- Egg Whites - 4, extra-large
- Sugar - 1-1/2 cups
- Fresh Raspberries - 1 heaping cup
- Fresh Raspberries - 1 pint
- Fresh Blueberries - 1/2 pint
- Confectioner’s sugar for dusting
- Orange leaves or mint leaves - 12 to 16
Wash the largest bowl of an electric mixer and wipe dry with paper towels. Moisten a paper towel with a little white vinegar and wipe out the inside of the bowl again, then wipe dry with another paper towel. This cleans any residue of oil, which would interfere with the beating of the egg whites.
Put the egg whites in the bowl and beat on medium speed until frothy. Stop the mixer. Add all of the sugar and raspberries and beat on medium just until combined, then set the mixer on high speed. Beat 20 to 25 minutes, scraping the sides occasionally, until the mixture forms stiff shiny peaks. It will fill the bowl.
Spoon the raspberry meringue into large globe-shaped glasses and place the glasses on individual dessert plates. Divide the raspberries among the servings and sprinkle some on the meringues in the glasses, and some on the dessert plates under the glasses. Sprinkle a few blueberries on each dessert plate. Put some confectioner’s sugar in a small sieve and lightly dust over the desserts and the dessert plates. Garnish the top of the desserts with two orange or mint leaves.