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October 31, 2008, Newsletter Issue #250: Raspberry Meringues
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Tip of the Week
Raspberry Meringues
3 egg whites, at room temperature 1/4 tsp. cream of tartar dash salt 3/4 cup sugar 1/4 cup raspberry preserves 5 drops red food coloring, if desired
Heat oven to 225 degrees. Cover cookie sheets with parchment paper or silpat liners. In small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very, very stiff peaks form, about 10 minutes. Add preserves and food coloring, if using. Beat one minute longer at highest speed.
Drop meringue from teaspoon into 1" mounds on lined cookie sheets. Bake at 225 degrees for 2 hours. Cool completely, then remove from paper or liner.
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