1. ITALIAN MERINGUE: IN A SAUCE POT COMBINE THE FIRST TWO INGREDIENTS. BRING THIS MIXTURE TO 250*F.
   
   IN A MIXING BOWL, WHIP THE EGG WHITES AND THE GRANULATED SUGAR TO A SOFT PEAK MERINGUE. IMMEDIATELY POUR THE HOT SUGAR MIXTURE IN A STEADY STREAM. CONTINUE TO WHIP UNTIL THE MERINGUE BECOMES COOLED. THIS TEMPERATURE CAN BE GUAGED BY THE FEEL OF THE BOWL.

2. RASPBERRY MOUSSE: SOFTEN THE GELATIN SHEETS IN A WATER BATH. ONCE SOFTENED, PLACE THE GELATIN IN A MICROWAVE BOWL AND DISOLVE IN A MICRO-WAVE OVEN.
   
   IN ANOTHER MIXING BOWL, COMBINE BOTH THE RAPBERRY PUREE (ROOM TEMP.) AND THE LEMON JUICE. ADD THE MELTED GELATIN AND MIX WELL. FOLD IN THE WHIPPED CREAM AND INCORPERATE WELL. ADD THE ITALIAN MERINGUE AND FOLD IN UNTIL BLENDED WELL.
   
3. PLACE THE BUTTER IN A SAUCE POT AND BRING TO THE "NOISETTE STAGE", ADD IN THE VANILLA AND THE TRIMOLINE. ALLOW IT TO INFUSE THE VANILLA FLAVOR AND DISOLVE THE TRIMOLINE.
   
   ADD THE BUTTER MIXTURE INTO THE DRY INGREDIENTS AND MIX WELL. ADD IN THE MEYER'S DARK RUM. ONCE BLENDED, STOP THE MIXING PROCESS.
   
4. PIPE INTO GREASED MOLDS OR SILPAT MOLDS. PLACE SEVERAL PIECES OF 1/4" X 1/4" CUT PINEAPPLE INTO THE CENTER AND SPRINKLE THE TOP WITH CHOPPED MACADAMIA NUTS. BAKE AT 200*C. OR 392*F. OVEN, FOR 8 MINUTES.

If you have recipes that you would like to share please send any pictures and recipes to: drudman@candymaker.com

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