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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Fat-free and pretty! Ingredients:
3 egg whites, room temperature |
1/4 teaspoon cream of tartar |
1 dash salt |
3/4 cup sugar |
1/4 cup raspberry preserves |
5 -6 drops red food coloring |
Directions:
1. Heat oven to 225°F.
2. Cover cookie sheets with parchment paper.
3. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form.
4. Gradually add sugar, beating until very stiff peaks form-takes about 10 minutes.
5. Add raspberry preserves and food color; beat until well blended at highest speed.
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. Bake at 225°F for 2 hours.
8. Cool completely and remove from cookie sheets.
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