Heat oven to 225 F.
Cover cookie sheets with parchment paper.
In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add sugar, beating until very stiff peaks form–takes about 10 minutes.
Add raspberry preserves and food color; beat until well blended at highest speed.
Drop teaspoonfuls of meringue mixture onto paper-lined cookie sheets, or fill a pastry bag fitted with a large star tip and pipe onto sheets.
Bake at 225 F for 2 hours.
Cool completely and remove from cookie sheets.
Ingredients:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
1 dash salt
3/4 cup sugar
1/4 cup raspberry preserves
5 -6 drops red food coloring
Steps/Methods:
Heat oven to 225 F.
Cover cookie sheets with parchment paper.
In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add sugar, beating until very stiff peaks form–takes about 10 minutes.
Add raspberry preserves and food color; beat until well blended at highest speed.
Drop teaspoonfuls of meringue mixture onto paper-lined cookie sheets, or fill a pastry bag fitted with a large star tip and pipe onto sheets.
Bake at 225 F for 2 hours.
Cool completely and remove from cookie sheets.
