Line two large baking sheets with parchment paper.

In a large mixing bowl fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until the egg whites are foamy, about 2 minutes.

Gradually add the sugar, a few tablespoons at a time.

Beat on high until stiff peaks form, and the egg whites are glossy and white, about 5 minutes.

Beat in orange extract.

Using a piping bag fitted with a star tip, pipe 2-inch rounds of meringue, starting from the inside, and working toward the outside, building the outer edge a little higher than the center. Repeat until all the meringue is gone.

Bake the nests at 215 degrees for 60 minutes, then turn off the oven, keeping the oven door closed. Do not open the door, and allow the meringues to cool completely in the oven, about 1-2 hours.

Meanwhile, prepare orange curd.

In a small bowl, whisk together the egg yolks, orange zest, orange juice, sugar and salt. Transfer to a small saucepan.

Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.

Remove from heat and add the butter. Mix until smooth.

Transfer the curd to a small bowl and cover with plastic wrap.

Refrigerate until chilled, about 30 minutes.

Pipe or spoon a heaping teaspoon of orange curd into the center of each meringue nest. Top with a fresh raspberry. Serve immediately!