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Raspberry Meringues

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“Fat-free and pretty!”
2hrs 10mins
36 meringues

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.

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