---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Raspberry Meringues
  Categories: Cookies
       Yield: 36 servings
  
       3    Egg whites; room temp
     1/4 ts Cream of tartar
       1 ds Salt
     3/4 c  Sugar
     1/4 c  Raspberry preserves
       5 dr Red food coloring; to 6
            -drops
  
   Recipe by: Pillsbury, Cookies, Bars & Brownies 1994
        Preheat oven to 225 degrees; cover cookie sheets with parchment paper.
   In a small bowl, beat the egg whites, cream of tartar and salt until soft
   peaks form.  Gradually add the sugar, beating for about 10 minutes until
   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
   or pipe the mixture into 1-inch mounds on the paper lined cookie sheets.
   Bake for 2 hours. Cool completely in a cool dry place. Remove from the
   paper.
    Store in an airtight container at room temperature.  Penny Halsey
  
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