Raspberry Meringues

• 3 large eggs room temperature
• 1/4 teaspoon cream of tartar
• 1 dash salt
• 3/4 cup sugar
• 1/4 cup raspberry jam seedles
• 6 Drops food coloring red

1. Preheat oven 225 degrees F.
2. Cover cookie sheet with aluminum foil.
3. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form.
4. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
5. Add preserves and food coloring and beat one minute at highest speed of mixer.
6. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
7. Bake for two hours.
8. Cool completely.
9. Peel off foil.

eggs, cream of tartar, salt, sugar, raspberry, coloring red

Taken from recipeland.com/recipe/v/raspberry-meringues-39550 (may not work)