Meringues:

2 egg whites
2/3 cup confectioners' sugar

For quick meringues, preheat the oven to 320°F.

Line a baking sheet with non-stick paper. Place egg whites and confectioners' sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks. Place mixture in a piping bag fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking sheet.

Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing.

Fondue:

1 pound raspberries, thawed if frozen
4 teaspoons cornflour (cornstarch)
1-1/4 cup single (light) cream
1/3 cup confectioners' sugar
3 tablespoons Framboise, if desired

In a saucepan, blend the cornflour smoothly with a little of the cream.

Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold.

Serving Size: 4