Raspberry Meringues Recipe

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.