Heat oven to 300°F.

Line two large baking sheets with parchment paper and set aside.

Beat the egg whites on high for 3-5 minutes, until soft peaks appear (peaks sink back into the bowl when lifted with a spoon).

Add the cream of tartar and beat for 3-5 more minutes, until stiff peaks appear (peaks do not sink back into the bowl).

Continue beating, and begin adding the sugar by the tablespoon, every minute or so. Scrape down the sides of the bowl with a spatula and beat until the sugar is dissolved and it is light and fluffy.

Press the raspberries agains a mesh sieve, collecting the juices in a bowl. You should get at least 2 tablespoons of raspberry juice. *Important* make sure the raspberries aren't wet when you do this, as they will be too watery for the next step.

Scoop spoonfuls of ½ cup or so and mound onto the parchment-lined baking sheets. Using the back of a spoon, swirl gently, then place the back of the spoon in the middle of the mound and press gently to make a 'nest'.

Drizzle a small spoonful (½ teaspoon or so) over the meringues. Using a skewer or long toothpick, gently swirl the raspberry juice (without mis-shaping the nest)

Bake for 10 minutes, then turn the oven down to 250°F and bake for another 40 minutes. Turn the oven off and leave the door ajar. Cool for one hour in the oven.

Top with whipped cream, fresh raspberries and powdered sugar just prior to serving.