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

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