1/4 cup plus 3 tablespoons frozen raspberry juice concentrate, thawed
1 (1/4 ounce) envelope Knox gelatine
1/2 cup granulated sugar
1/2 cup light corn syrup
1 egg white
1/4 teaspoon almond extract

Spray baking sheet with nonstick spray, then line with parchment paper. Sprinkle paper with colored or superfine sugar.

Stir together 1/4 cup raspberry juice and the gelatine. Let set until gelatine has softened.

Place sugar, corn syrup and the remaining juice in saucepan. Heat, stirring until sugar dissolves. Attach candy thermometer; cook, not stirring, for 6 minutes or until mixture reaches 250 degrees F.

Remove from heat and stir in gelatine mixture.

Beat egg white to soft peaks. Slowly add hot sugar mixture and extract, beating all the while. Increase speed to high and beat for 5 minutes until stiff peaks form and mixture is room temperature. Put into a pastry bag fitted with a large star tip. Pipe onto prepared pan in small dollops. Sprinkle with colored sugar. Let stand, uncovered, overnight to dry.

NOTE: Can also be spread into a 9 x 13-inch parchment-lined pan.