Recipes and Cooking Raspberry Meringues 3.4 (21) 2 Reviews Valentine messages written on parchment strips are neatly tucked into each of these individual meringues. A fun dessert for kids. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 20 Yield: 20 meringue cookies Jump to Nutrition Facts Ingredients 2 egg whites 1 tablespoon seedless red raspberry jam (at room temperature) 6 drops red food coloring ⅛ teaspoon cream of tartar ⅓ cup superfine sugar or granulated sugar ⅓ cup sifted powdered sugar Valentine messages written on parchment paper strips Directions Let egg whites stand, covered, in a large stainless-steel or glass mixing bowl at room temperature for 30 minutes. Meanwhile cover 2 large baking sheets with parchment paper. Preheat oven to 300 degree F. In a small mixing bowl stir together seedless raspberry jam (at room temperature) and 6 drops red food coloring. Set aside. In a small bowl, combine the superfine sugar and powdered sugar; set aside. Uncover eggs and add cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up) and sugar is dissolved. Use a spatula to gently fold 1/2 cup of the meringue mixture into the jam; then gently fold jam mixture into the remaining meringue. Using a pastry bag fitted with a large star tip, (Wilton 2 D) pipe the meringue into 2-inch freeform hearts, Xs and Os, on the parchment paper. Carefully tuck one end of each valentine message into each meringue. Place baking sheets in preheated oven. Turn off oven. Let meringues dry in oven, with door closed, for 1 hour or until dry and crisp but still light in color. Let cool on parchment paper. Gently remove meringues. Tuck each meringue into a paper bake cup. Lemon Meringues: Prepare as above, except omit red raspberry jam and red food coloring. Use a spatula to gently fold 1-1/2 teaspoons finely shredded lemon peel into meringue after it has reached stiff glossy peak stage. Proceed as directed above. Makes about 20 meringue cookies. Rate it Print Nutrition Facts (per serving) 23 Calories 6g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 23 % Daily Value * Sodium 6mg 0% Total Carbohydrate 6g 2% Total Sugars 5g Potassium 9mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.