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Lowfat, cloud-like raspberry cookies are perfect on any occasion.

Raspberry Meringues

3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup raspberry jam
1/8 teaspoon red food coloring (optional)

1. Preheat oven to 250°F. Line a baking sheet with foil.
2. In a small bowl, with an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
3. Add jam and food coloring. Beat for 1 minute at high speed.
4. Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheet.
5. Bake for two hours; cool completely before removing from foil.

Makes 18 pieces.