Method

• 1.
  Preheat oven to 120°C. Line a baking tray with baking paper. Place raspberries in a food processor and blend until smooth. Beat eggwhites until stiff peaks form, then add sugar a little at a time, beating until glossy. Place small spoonfuls of meringue on baking tray, make a small indent in each meringue, fill with a little raspberry puree then cover with a little more meringue. Bake for 1-1 1/2 hours.

• 2.
  Place chocolate and framboise in an ovenproof bowl over a pan of gently simmering water (don't let bowl touch the water). When chocolate has melted, stir to combine, then transfer to a small fondue pot over a burner. To serve, dip meringues in warm chocolate.