Raspberry Meringue Tarts

3 egg whites

3/4 c. white sugar

1/4 tsp. cream of tarter

raspberry pie filling

Beat egg whites until fluffy. Add cream of tarter and beat on high while gradually adding the sugar. Beat until stiff peaks form. Then pipe small circles (about 1″ across) onto parchment paper.

Bake at 300 degrees for 25 minutes and then allow them to cool in the oven for 15 minutes. Remove from oven and put raspberry pie filling between two cookies. Add color to meringues with a kitchen blow torch.

Recipe by Ginger

Published by Pursuing Our Purpose

Welcome! We are two sets of sisters that are best friends; longing to live the purpose and design that God has specially planned for every one of us. We would love to have you come along with us as we learn what it looks like to be a true woman glowing with an inward beauty that comes from our Heavenly Father.

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