Mmm, meringue. What could be better than light, crunchy, bite-sized pieces of hardened sugar and fluffed egg white? Light, crunchy, bite-sized, raspberry-flavored mergingues, of course! If you've never eaten meringue before, you're missing out.

For birthdays, special events, or just for the heck of it, you can also try piping the meringue into fun little shapes which it will faithfully harden into (kisses, lettering, amorpheous blobs, etc.). Good for decorating certain cakes and other desserts when the awful clear sugary stuff just doesn't fit.


Preheat over to 225 degrees Farenheit. Cover cookie sheet with aluminum foil. In small bowl, with electric hand 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 preserves and food coloring and beat one minute at highest speed of mixer. Drop by teaspoonfuls, two inches apart, onto foil-lined cookie sheet. Bake for two hours. Cool completely. Peel off foil.

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