3 eggs (room temperature)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 cup seedless raspberry preserves
6 drops red food coloring
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, two inches apart, onto foil-lined cookie sheet.
Bake for two hours.
Peel off foil.
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