Raspberry Vermouth Sauce:
12 oz. Fresh Raspberries
½ + Cup Sweet Vermouth
2 T Sugar
2 T Butter
Freshly Cracked Black Pepper
Beat your egg whites until they're good and stiff, either in a mixer or with a whisk. Once they're stiff, add in your sugar gradually, then your vanilla and lemon juice.
Butter a cookie sheet, then sprinkle some flour onto it. Shake the cookie sheet so as to have the flour stick to the butter, and dump out the excess flour. With a tablespoon, scoop out your egg white mixture onto the cookie sheet, making little dollops on the sheet. You should be able to space out approximately 20 on the sheet.
Pop the cookie sheet in the oven, and cook for 1 hour. When the hour is up, kill the heat on the oven, but leave the cookie sheet in there for an hour to cool. Once the hour of cooling is up, take your meringues out.
To make the raspberry vermouth sauce, start melting your butter in a stock pot over medium heat, and add in your raspberries, black pepper, and sugar. Using a whisk, mix your ingredients. The raspberries will break down nicely. As they do, add in your sweet vermouth, and continue to whisk. Allow this to simmer for 15 - 20 minutes, letting the sauce thicken as the vermouth reduces.
To serve, you can either have the raspberry sauce be hot or cold. Pour a small spoonful in the center of a small plate, and place one of the meringues on top of the sauce. Spoon a little more of the sauce over the top and around the edges of the meringue, and serve!
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