Raspberry Meringues

1. 1

   Preheat oven 225 degrees F.

2. 2

   Cover cookie sheet with aluminum foil.

3. 3

   In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form.

4. 4

   Gradually add sugar, beating until very stiff peaks form, about 10 minutes.

5. 5

   Add preserves and food coloring and beat one minute at highest speed of mixer.

6. 6

   Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.

7. 7

   Bake for two hours.

8. 8

   Cool completely.

9. 9

   Peel off foil.

No additional tips available.