Title: Raspberry Meringues
Categories: Cookies
Yield: 36 servings
3 Egg whites; room temp
1/4 ts Cream of tartar
1 ds Salt
3/4 c Sugar
1/4 c Raspberry preserves
5 dr Red food coloring; to 6
-drops
Recipe by: Pillsbury, Cookies, Bars & Brownies 1994
Preheat oven to 225 degrees; cover cookie sheets with parchment paper.
In a small bowl, beat the egg whites, cream of tartar and salt until soft
peaks form. Gradually add the sugar, beating for about 10 minutes until
very stiff peaks form. Add the raspberry preserves and food color; beat for
1 minutes on the highest speed. Drop teaspoonfuls of the meringue mixture
or pipe the mixture into 1-inch mounds on the paper lined cookie sheets.
Bake for 2 hours. Cool completely in a cool dry place. Remove from the
paper.
Store in an airtight container at room temperature. Penny Halsey
