Raspberry Meringues

 

3

egg whites, room temperature

1/4

teaspoon cream of tartar

Dash salt

3/4

cup sugar

1/4

cup seedless raspberry jam

1/4

teaspoon Betty Crocker® red or gel food color

• 1 Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• 2 Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
• 3 Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.