1tablespoonraspberry powder(or 3 T. raspberry jam)
1teaspooncream of tartar
pinch of salt
1 ½cupsgranulated sugar
Instructions
Preheat oven to 170 degrees. Line 2 baking sheets with a silicone mat or parchment paper.
In a large mixing bowl, add in the egg whites and raspberry powder. Whisk until most of the powder is absorbed. Using a stand mixer and the whisk attachment, place the mixer on high and let it go until soft peaks form.
Add the cream of tartar and salt. Turn the mixer back on high to continue mixing.
While there are still soft peaks, add in the sugar a couple tablespoons at a time. Make sure you take your time. Continue to beat on high until all the sugar is in the meringue and the meringue has formed stiff peaks. When you take the attachment off and hold it upside down, the peaks shouldn't immediately fall. They should hold their peak.
Using a piping bag and the 1M tip or the tip of your preference, scoop the meringue into the bag. Pipe large flat cookies. Starting in the center and working your way outwards.
Bake for 2 ½ hours or until very dry. They may take longer depending on the day. Turn off the oven and let the cookies cool inside the oven. The cookies should peel right off the mat or parchment paper. Keep in an airtight container.
Notes
To store any leftover meringue cookies, place in an air tight container or ziploc bag at room temperature for up to 3 days.