Ingredients
- 1 egg white
- ⅛ tsp. (0.5 ml) cream of tartar
- Pinch of salt
- 6 tbsp. (80 g) sugar
- 6 tbsp. (90 ml) light corn syrup
- ¼ cup (60 ml) raspberry puree
- 16 BUTTER COOKIES TOPPED WITH DARK CHOCOLATE 70% COCOA
- 32 fresh raspberries
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