Raspberry Meringues (Pressed Cookies)

1. 1

   Heat oven to 225 degrees.

2. 2

   Cover cookie sheets with brown 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, about 10 minutes.

5. 5

   Add preserves (not jelly) and food coloring; beat one minute at high speed.

6. 6

   Pipe meringue with pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets.

7. 7

   Bake for 2 hours.

8. 8

   Cool completely then remove from paper.

9. 9

   Makes 3 dozen.

No nutritional information available.

No additional tips available.