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20 minutes
2 hours 50 minutes
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Dash salt
- 3/4 cup sugar
- 1/4 cup seedless raspberry jam
- 1/4 teaspoon Betty Crocker™ red or gel food color
- Preheat the oven to 225°F. Line cookie sheets with parchment paper. In a small bowl, whisk together egg whites, cream of tartar, and salt until soft peaks form. Slowly add sugar, beating until stiff peaks form, approximately 10 minutes.
- Mix in jam and food color; beat vigorously for 1 minute. Use a piping bag or spoon to create 1-inch mounds on cookie sheets lined with parchment paper.
- Bake the cookies at 225°F for 2 hours until they are crisp and dry. Allow them to cool for 30 minutes or until completely cooled before removing them from the paper.
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