If you need a light, crisp treat to serve then look no further. These raspberry meringue cookies make a perfect party favor!

Makes 30–35 cookies

Instructions:

1. Preheat the oven to 225°F.
2. Place the egg whites in a large bowl, and use an electric mixer to begin beating them to a frothy consistency.
3. Gradually (and very slowly) add the sugar to your bowl, one tablespoon at a time, and beat well after each addition so it dissolves into the egg whites. The egg white mixture should begin to appear stiff and glossy.
4. In a separate bowl, combine 3 tablespoons of raspberry jam with a few drops of pink food coloring.
5. Use a rubber spatula to gently fold the jam mixture into the meringue, being careful not to over mix the meringue or you will deflate the peaks.
6. Spoon the meringue into a pastry bag fitted with the decorating tip of your choice—a tip with a smaller opening is recommended for more control. Pipe the meringue onto a baking sheet lined with parchment paper in quarter sized circles.
7. Bake for two hours, or until the cookies become dry and peel easily off of the parchment paper. Allow to cool completely before serving.