Raspberry Meringues

Joy1996's Note:

Fat-free and pretty!

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

Ingredients:

Yield: 36 meringues

• 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.

Reviews

[Just Call Me Martha]

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!

[etully]

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!

[ladypit]

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!