Raspberry Meringues

Directions

1. 1
   Heat oven to 225F.
2. 2
   Cover cookie sheets with parchment paper.
3. 3
   In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.
4. 4
   Gradually add sugar, beating until very stiff peaks form--takes about 10 minutes.
5. 5
   Add raspberry preserves and food color; beat until well blended at highest speed.
6. 6
   Drop teaspoonfuls of meringue mixture onto paper-lined cookie sheets, or fill a pastry bag fitted with a large star tip and pipe onto sheets.
7. 7
   Bake at 225F for 2 hours.
8. 8
   Cool completely and remove from cookie sheets.