Low-fat, cloud-like raspberry
cookies are perfect on any occasion.
Raspberry
Meringues
- 3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup raspberry jam
1/8 teaspoon red food coloring (optional)
- Preheat oven to 250°F
(120°C). Line a baking sheet with foil.
- In a small bowl, with
an electric mixer, beat egg whites, cream of tartar and salt
until soft peaks form. Gradually add sugar, beating until very
stiff peaks form, about 10 minutes.
- Add jam and food coloring.
Beat for 1 minute at high speed.
- Drop by teaspoonfuls,
2-inches apart, onto prepared baking sheet.
- Bake for two hours; cool
completely before removing from foil.
Makes 18 pieces.
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