Raspberries and Chambord in Meringue

I asked my daughter for some of her Chambord recipes and she gave me this. She got it off the internet but can't remember the web site. I love meringues -- we make them here at the home with Splenda. It makes a beautiful dessert and not that difficult to make. When making meringues it is not a smart idea to do so in damp, rainy weather.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• RASPBERRY FILLING

• 1  pint fresh raspberries or 12  ounces  thawed frozen raspberries
• 1⁄3 cup sugar
• 1 1⁄4 cups Chambord raspberry liquor

• MERINGUES

• 2  egg whites, room temperature
• 1⁄8 teaspoon cream of tartar
• 1⁄2 cup sugar

Directions

1. RASPBERRY FILLING:
2. Combine raspberries, sugar, and Chambord and set aside.
3. HOW TO MAKE MERINGUES:
4. Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
5. Continue beating until glossy and very stiff peaks are formed.
6. Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
7. Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
8. Remove from paper and cool on wire racks.
9. Fill with equal amounts of raspberry filling.
10. Enjoy.