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© Meredith Corporation. All rights reserved. Used with permission.
Let egg whites stand, covered, in a large stainless-steel or glass bowl at room temperature for 30 minutes. Meanwhile cover two large baking sheets with parchment paper.
Preheat oven to 300°F. In a small bowl, stir together raspberry jam and red food coloring, if desired. Set aside.
In a small bowl, combine the superfine sugar (or granulated sugar) and confectioners’ sugar; set aside. Uncover egg whites and add cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up) and sugar is dissolved.
Use a spatula to gently fold 1/2 cup of the meringue mixture into the jam; then gently fold jam mixture into the remaining meringue.
Using a pastry bag fitted with a large star tip, pipe the meringue in 2-inch freeform hearts or Xs and Os onto the parchment paper.
Place baking sheets in preheated oven. Turn off oven. Let meringues dry in oven, with door closed, for 1 hour or until dry and crisp but still light in color. Let cool on parchment paper. Gently remove meringues.