3 Eggs; room temperature
1/4 ts Cream of tartar
1 ds Salt
3/4 c Sugar
1/4 c Seedless raspberry preserves
6 dr Red food coloring
Preheat oven 225°F. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand mixer, beat egg whites, cream of tartar,
and salt until soft peaks form. Gradually add sugar, beating until
very stiff peaks form, about 10 minutes. Add preserves and food
coloring and beat 1 minute at highest speed of mixer.
Drop by teaspoonfuls, 2" apart, onto foil lined cookie sheet. Bake
for 2 hours. Cool completely. Peel off foil.
