Raspberry Meringues

 


Ingredients

  • 3
    egg whites, room temperature
  • 1/4
    teaspoon cream of tartar
  • Dash salt
  • 3/4
    cup sugar
  • 1/4
    cup seedless raspberry jam
  • 1/4
    teaspoon Betty Crocker™ red or gel food color

Steps

1 Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.

2 Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.

3 Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

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