I LOVE meringue. My husband’s Aunt Mae used to call it “calf slobber,” but that has never dissuaded me from relishing the weightless hint of sweet that accompanies lemon-meringue pies, coconut cream-meringue pies, pavlova, divinity, and Baked Alaska. It’s amazing what a few egg whites can do! This is a recipe I came across when forming a menu for my latest tea class. Leave it to Martha to come up with these most adorable little puffs of deliciousness. Blackberry Meringue Bites (adapted from The Martha Stewart Living Cookbook: The Original Classics) Makes about 2 dozen 2 large egg whites, room temperature 1/2 cup sugar pinch of cream of tartar 1/4 teaspoon pure almond extract 1/2 cup whipped heavy cream 1/2 pound blackberries Confectioners’ sugar, for dusting Fill a medium saucepan one quarter full with water. Set the pan over medium heat, and bring water to a simmer. Combine egg whites, […]