Cookie Recipes
Raspberry Meringues
Yield: 36
Ingredients
- 3 eggs (room temperature)
- 1/4 teaspoon cream of tartar
- Dash salt
- 3/4 cup granulated sugar
- 1/4 cup seedless raspberry preserves
- 6 drops red food coloring
Instructions
- Heat oven to 225 degrees F. Cover a cookie sheet with aluminum foil.
- In a 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 for one minute at highest speed of mixer.
- Drop by teaspoonsful, 2 inches apart, onto prepared cookie sheet.
- Bake for two hours.
- Cool completely.
- Peel off foil.