Raspberry Meringues
Yield
36 servingsPrep
15 minCook
120 minReady
135 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
room temperature |
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | dash |
salt
|
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
raspberry jam
seedles |
*
|
| 6 | Drops |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
room temperature |
|
| 1.3 | ml |
cream of tartar
|
|
| 1 | dash |
salt
|
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
raspberry jam
seedles |
*
|
| 6 | Drops |
food coloring
red |
*
|
Directions
Preheat oven 225 degrees F.
Cover cookie sheet with aluminum foil.
In 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 one minute at highest speed of mixer.
Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
Bake for two hours.
Cool completely.
Peel off foil.
