Ingredients
1 cup egg white
2 cups sugar
1 ½ cups raspberry puree
2 T sugar
4 gelatin sheets (dissolved in water)
Melted Chocolate
Vegetable oil

Making Meringue
1. Preheat over to 200 F.
2.  With a  mixer, whip the egg whites until white and foamy, then slowly start adding the sugar.  Add all the sugar and whip until it      holds stiff peaks.
3.  Put the meringue in a piping bag with a plain piping tip and pipe meringue into" kiss" shapes, on a baking sheet lined with     parchment paper.
4.  Bake in oven until dry, approximately 2-3- hours.

Raspberry Gelee
1.  In a small pot, heat raspberry puree with sugar until the sugar is dissolved.
2.  Remove from heat and add gelatin and stir until the gelatin is dissolved.
3.  Place in a small container and let set up.

To Stuff Meringues
Put a small hole at the bottom of the meringue.  Put Raspberry Gelee in another piping bag with a very small piping tip and pipe the raspberry gelee inside the meringue. Melt the chocolate and add 2 tablespoons of vegetable oil. Dip the bottom of the filled meringue in the chocolate to seal  the bottom; place on a baking sheet and let set.

The nice thing about the meringues is they last in the freezer for up to one month!