These raspberry meringue drops make for a sweet, light and pretty pink dessert treat.
Raspberry meringue drops recipe
1/2 pint raspberries (1 cup)
1/3 cup sugar
2 large egg whites (room temperature)
1/8 teaspoon cream of tartar
1 tablespoon sugar
Preheat oven to 170 to 200 degrees. Line a cookie sheet with parchment paper or aluminum foil.
In a small saucepan, combine raspberries with sugar, and place over medium-high heat. Stir and crush berries with the back of a wooden spoon. Boil gently for about 5 minutes, stirring frequently until mixture becomes syrupy. Strain through a fine wire strainer to separate the seeds from the raspberry syrup. Set aside to cool.
Meanwhile, place egg whites in a small mixing bowl and sprinkle on cream of tartar. Beat with an electric mixer until stiff peaksform. Add 1 tablespoon of sugar, then continue to beat until stiff peaks form. Gently fold in 1/3 of cooled raspberry syrup at a time.
Spoon into pastry bag or alternatively into a quart or gallon-size plastic bag with a 1/4 inch cut off one corner. Pipe meringue into small bite-sized circles onto a lined cookie sheet.
Bake in preheated oven for 2 hours to 4 hours or until dry to the touch. Store Raspberry meringue drops in a tightly-covered container for one week in the refrigerator, or one month in the freezer.