Raspberry Meringues

1. 1

   Heat oven to 225F.

2. 2

   Cover cookie sheets with parchment paper.

3. 3

   In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.

4. 4

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

5. 5

   Add raspberry preserves and food color; beat until well blended at highest speed.

6. 6

   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.

7. 7

   Bake at 225F for 2 hours.

8. 8

   Cool completely and remove from cookie sheets.

No additional tips available.