Rudolph's raspberry cream meringues

Instructions

1. Peheat oven to 120°C. Line 2 large baking trays with baking paper.
2. Using electric beaters, beat the egg whites and cream of tartar in a clean, dry bowl on high speed until soft peaks form. Add the caster sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves.
3. Add the cornflour, vinegar and half the vanilla and beat on low speed until just combined. Drop food colouring into mixture, without stirring. Spoon the mixture into a piping bag fitted with an 8mm nozzle. Pipe the mixture into 3cm-wide spirals, 2cm apart, leaving a small well in the centre.
4. Bake for 30-35 minutes or until dry to touch. Turn off oven. Leave meringues in oven, with the door slightly ajar, until cool.
5. Drain the thawed raspberries on paper towel. Using electric beaters, beat the cream, icing sugar and remaining vanilla in a small bowl until soft peaks form. Place the thawed, drained raspberries in a separate bowl and crush with a fork. Fold the crushed raspberries into the cream mixture.
6. Spoon 1 teaspoon of cream mixture into the well of each meringue. Top each with a fresh raspberry and dust with the extra icing sugar.