Raspberry Cacao Ripple Rochers

For the raspberry sauce:

1. Place the 2 cups of raspberries and 1 teaspoon sugar in a small saucepan and cook over low heat until the sugar is dissolved and the raspberries just begin to break down.
2. Transfer sauce to a food processor or blender, add the lemon juice, and process until smooth. Pass the puree through a fine-mesh sieve and discard seeds and set sauce aside. (Sauce can be made up to 4 days ahead of time. Store refrigerated in an airtight container.)

For the rochers:

1. Heat oven to 250°F and arrange the rack in the middle. Trace 8 (2-inch) circles onto a piece of parchment paper. Turn over paper and place on a rimmed baking sheet.Combine sugar and cocoa powder (if using) in a small bowl and whisk until no lumps remain.
2. Place egg whites in an impeccably clean bowl and beat on low speed until frothy, and little white uniform bubbles appear, about 2 minutes. Add the lemon juice and increase speed to medium, continuing to beat until the mixture doubles in volume and there are soft peaks when you remove the whisk from the bowl, about 1 minute more.Add the sugar mixture 1 tablespoon at a time, until firm, glossy peaks form, about 2 to 3 minutes. Add vanilla and salt and allow mixer to turn a few more times just until the ingredients are incorporated. Test if the meringue is adequately whipped by pulling the whisk out of the bowl and turning the whisk upside down. If the meringue leaves a peak that stands up but gently folds back on itself at the end, it’s ready.
3. Remove the bowl from the mixer stand, and add the cacao nibs and almonds (if using). Using two large spoons, immediately spoon the meringue by heaping tablespoons, nicely spaced apart, onto the circles on the parchment paper. Add a small spoonful of the sauce (about 1/2 teaspoon) to each meringue then use a skewer to gently swirl in the sauce, being careful to not deflate the meringues.)Place the baking sheets in the oven. Reduce the temperature to 200°F. Bake until the meringues are somewhat dry to the touch on the outside and firm, about 60 to 90 minutes total. As the meringues cool they will dry out more and harden on the outside.
4. When the meringues are ready, turn off the oven and let them sit for at least an hour (or up to 3 hours) in the oven.For garnish, top each meringue with some raspberries and raspberry sauce and serve.