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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Raspberry Meringues

  3. Categories: Cookies

  4. Yield: 36 servings

  5. 3 Egg whites; room temp

  6. 1/4 ts Cream of tartar

  7. 1 ds Salt

  8. 3/4 c Sugar

  9. 1/4 c Raspberry preserves

  10. 5 dr Red food coloring; to

  11. -drops

  12. Recipe by: Pillsbury, Cookies, Bars & Brownies 1994

  13. Preheat oven to 225 degrees; cover cookie sheets with parchment paper.

  14. In a small bowl, beat the egg whites, cream of tartar and salt until soft

  15. peaks form. Gradually add the sugar, beating for about 10 minutes until

  16. very stiff peaks form. Add the raspberry preserves and food color; beat for 1 minutes on the highest speed. Drop teaspoonfuls of the meringue mixture

  17. or pipe the mixture into 1-inch mounds on the paper lined cookie sheets.

  18. Bake for 2 hours. Cool completely in a cool dry place. Remove from the

  19. paper.

  20. Store in an airtight container at room temperature. Penny Halsey --

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