3 cups (3/4 lb./375 g) raspberries
2 Tbs. sugar
2 cups (16 fl. oz./500 ml) heavy cream
6 meringue cookies, broken into pieces
1/2 teaspoon vanilla extract
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup + 2 tbsp. sugar
pinch of salt
Directions for cookies:
Line 2 large baking sheets with parchment paper or Silpat.
Beat egg whites, vanilla extract and cream of tartar in a large bowl on medium speed until frothy. Increase speed to medium-high; add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes.
Heat oven to 200 degrees F. Transfer egg-white mixture to a large resealable plastic bag. Snip off a corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 200 degrees F for 2 hours, switching the two cookie sheets at half time.
Turn off oven, let meringues stand in oven for 1-2 hours.
Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets.
Directions for fool:
Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in a blender and puree until well combined. Set aside.
In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside.
Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream evenly among the glasses, followed by half of the raspberry puree. Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately.
Recipe adapted from Williamssonoma.com