Preheat oven to 225. Cover cookie sheet with alum 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 min.
Add preserves and food coloring and beat 1 minute at highest speed of mixer.
Drop by teaspoonfuls, 2 in apart, onto foil lined cookie sheet.
Bake for 2 hours. Cool completely. Peel off of foil.
Originally Submitted
10/30/2012
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