RASPBERRY MERINGUES"This low-calorie, fat-free cookie has a melt-in-you-mouth texture. It is a pretty addition to any cookie tray."
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
dash salt
3/4 cup sugar
1/4 cup raspberry preserves
5 to 6 drops red food color
Heat oven to 225 degrees F. Cover cookie sheets with parchment paper.
In small bowl, beat egg whites, cream of tartar and slat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
Add raspberry preserves and food color; beat 1 minute at highest speed.
Drop teaspoonfuls of meringue mixture or pipe mixture into 1-inch mounds on paper-lined cookie sheets.
Bake at 225 degrees F for 2 hours. Cool completely. Remove from paper.
Makes 3 dozen cookies
Source:
Pillsbury Healthy Baking