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For sweet canapés, pipe smaller meringues and reduce the cooking time to 45 minutes;
makes about 20 sandwiches. PREPARE AHEAD Keep unfilled in an airtight container for 5 days.11 Put the raspberries in a bowl and crush
them with the back of a fork, so they break up.12 In a separate bowl whisk up the cream
until firm but not stiff.10 Turn off the oven and leave the meringues
to cool inside. Remove to a wire rack until cold.
13 Gently fold together the cream and crushed
raspberries. Mix with the confectioner’s sugar.
14 Spread a little of the raspberry mixture
onto half the meringues.
15 Top with the remaining meringue halves
and gently press together to form sandwiches.