Raspberry Meringues Pressed Cookies

3 large egg whites -- room temp

1/4 teaspoon cream of tartar

1/8 teaspoon salt

3/4 cup sugar

1/4 cup raspberry preserves

6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper. Makes 3 dozen. Cecelia Rubio--winner at Del Mar County Fair, 1993