Ingredients for Raspberry Meringues
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 cup granulated sugar
- 1/2 cup raspberry preserves
- Red Food Coloring
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How to Make Raspberry Meringues
- Preheat oven to 225°F (107°C). Line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, beating on high speed until stiff, glossy peaks form (about 10 minutes).
- Gently fold in 1/2 cup raspberry preserves and a few drops of red food coloring (gel food coloring recommended for vibrant color) until just combined. Be careful not to deflate the meringue.
- Transfer the meringue mixture to a piping bag fitted with a large star tip (or use a spoon to drop onto baking sheets).
- Pipe or drop rounded teaspoonfuls of meringue mixture onto the prepared baking sheets, leaving space between each meringue.
- Bake for 120-150 minutes, or until the meringues are crisp and dry to the touch. Keep an eye on them during the last 30 minutes to prevent burning.
- Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely (at least 2 hours).
- Carefully remove the meringues from the baking sheets once completely cool.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
0g
Carbs
1g
