Raspberry Meringues

These pastel-pink meringues get their flavor from a quiet spoonful of seedless raspberry preserves folded into stiffly beaten egg whites just before piping. The preserves add genuine fruit perfume and a barely-there tartness, while a few drops of food coloring punch up the color so the cookies read clearly raspberry, not just generic pink.

The baking is slow and low, more dehydrating than baking. Two hours at 225°F (110°C) gently drives moisture out and sets the shells without browning, so the finished cookie is crisp on the outside and lightly marshmallowy in the center. Cream of tartar does the stabilizing work, helping the whites hold structure through ten minutes of sugar-incorporation without deflating.

Pro Tips

• Use a spotlessly clean, dry bowl. Any fat, even a speck of yolk, will keep the whites from whipping up.
• Add sugar gradually, a tablespoon at a time. Dumping it in all at once collapses the foam.
• Rub a bit of beaten meringue between two fingers. If it feels gritty, keep beating until smooth.
• Don’t open the oven door during baking. Rushed cooling cracks the shells.
• Cool completely on the foil before peeling. Warm meringues stick and tear.

Variations

• Swap raspberry preserves for strawberry, apricot, or blackberry jam.
• Add ½ teaspoon rose water with the preserves for a floral, Persian-style meringue.
• Fold in ¼ cup mini chocolate chips just before piping for a chocolate-raspberry twist.