Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

Fat-free and pretty!

Ingredients Nutrition

  • 3 egg whites, room temperature
  • 14 teaspoon cream of tartar
  • 1 dash salt
  • 34 cup sugar
  • 14 cup raspberry preserves
  • 5 -6 drops red food coloring


  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.


Most Helpful

I made these according to the directions and they looked great - although I would add a bit more food colouring next time to get a brighter pink. I found them to be dense rather than light and crispy like other meringes I've had. All in all, a good, easy recipe!

Just Call Me Martha January 26, 2004

Made these last night. They are light and crispy. The color was pretty off for me. If I make them again I probably won't use the food coloring. Beware chefs, it takes the full 10 minutes of beating to get those lovely stiff peaks!

etully December 21, 2011

These have lovely flavor (though I actually make strawberry meringues instead of rasberrry ones) though the texture is a little odd. Not as crispy as I generally like in meringues. But they were tasty and pretty and I'd make them again. Thanks!

ladypit July 08, 2007

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