2 C. Raspberries (reserve 1/2 C. for Garnish)
1/3 C. Granulated Sugar, divided
2 tsp. Lemon Juice
2 C. Water
2 Egg Whites, at room temperature
1 tsp vanilla, almond, or maple extract
Mint sprigs for garnish

In work bowl of food processor combine raspberries until pureed. Set sieve over small bowl and press puree through. Stir in 2 tsp sugar and lemon juice; set aside. Heat ater in nonstick skillet until barely simmering. Using electric mixer on medium speed beat eggs whites until frothy in a medium mixing bowl. Gradually add remaining sugar and extract and beat until stiff, not dry. Using a pastry bag, pipe the beaten egg whites on to a plate, forming a ring about 2 inches in diameter. Carefully transfer ring into simmering water with a pancake turner. Repeat 7 more times. Cook meringues 10 minutes, then turn them over and cook 10 minutes longer. Dry on a wire rack covered with a paper towel. To serve place 2 meringues on a pool of raspberry sauce. Top with reserved raspberries and sprigs of mint.