Raspberry Meringues (Pressed Cookies)
Yield
3 dozenPrep
30 minCook
120 minReady
210 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
large, at room temperature |
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
raspberry jam
|
*
|
| 6 |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
large, at room temperature |
*
|
| 1.3 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
raspberry jam
|
*
|
| 6 |
food coloring
red |
*
|
Directions
Heat oven to 225 degrees.
Cover cookie sheets with brown paper.
In a small bowl, 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 (not jelly) and food coloring; beat one minute at high speed.
Pipe meringue with pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets.
Bake for 2 hours.
Cool completely then remove from paper.
Makes 3 dozen.
