Raspberry Meringues

• 3 egg whites, room temperature
• 14 teaspoon cream of tartar
• 1 dash salt
• 34 cup sugar
• 14 cup raspberry preserves
• 5 -6 drops red food coloring

1. Heat oven to 225F.
2. Cover cookie sheets with parchment paper.
3. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.
4. Gradually add sugar, beating until very stiff peaks form--takes about 10 minutes.
5. Add raspberry preserves and food color; beat until well blended at highest speed.
6. Drop teaspoonfuls of meringue mixture onto paper-lined cookie sheets, or fill a pastry bag fitted with a large star tip and pipe onto sheets.
7. Bake at 225F for 2 hours.
8. Cool completely and remove from cookie sheets.

egg whites, cream of tartar, salt, sugar, raspberry preserves, drops red food coloring

Taken from www.food.com/recipe/raspberry-meringues-44686 (may not work)