This recipe is slightly adapted from Deb at Smitten Kitchen: http://smittenkitchen.com/blog/2007/04/a-ballet-of-sorts/. I used organic mascobado (or muscavado) sugar, which lends a caramel undertone (both in color and taste) to the meringue. I also, per Deb's suggestion, used arrowroot starch instead of cornstarch. I followed her raspberry sauce instructions exactly (using fresh raspberries instead of frozen), so I did not include it here.

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