3 egg whites, room temperature, if possible
2 T. sugar
zest of 1 lemon
36 raspberries (you can substitute other fruit)
1 1/2 T. brown sugar
1-2 T. butter, softened
3 T. sugar
Preheat oven to 400 degrees
In large bowl, gently mix raspberries and brown sugar, and set aside
Beat egg whites on medium speed until soft peaks form
Add lemon zest and 2 T. sugar
Raise speed to medium high and beat until stiff peaks form
Meanwhile, while egg whites are beating, butter 6 small white ramekins, and coat with sugar
Place 6 sugared raspberries in the bottom of each ramekin
Divide the egg whites between the ramekins place a scoop on top of raspberries
Arrange ramekins on baking sheet without sides touching
Bake 8-10 minutes, until tops are golden brown.
Inspired by Mark Bittman, The Minimalist
