RASPBERRY MERINGUES



3 Egg whites, room temp.                1/4 teaspoon Cream of Tartar

Dash salt                               3/4 C. Sugar

1/4 C. Raspberry Preserves              5-6 Drops Red Food Coloring





Heat oven to 225.  Cover cookie sheets with parchment paper.  In small

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

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

Add raspberry preserves and food coloring; beat 1 min. at highest speed

on mixer.  Drop teaspoonsful of meringue or pipe mixture into 1" mounds

onto paper lined cookie sheet.  



Bake at 225 for 2 hours.  

Cool completely in cool, dry place.  Remove from paper.   

Makes 3 dozen cookies.



I prefer to pipe them with the star tip (Large) layering about 3 times,

they look really festive that way.