Miniature Meringue Tarts with Raspberry Filling
 
Makes 10 servings
Ingredients
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • Red gel food coloring
  • Raspberry Filling (recipe follows)
  • Garnish: fresh raspberries, fresh mint
Instructions
  1. Preheat oven to 250°. Line baking sheets with parchment paper.
  2. In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until foamy. With mixer running, gradually add sugar to egg white mixture, beating at high speed until stiff peaks form. Stir in vanilla extract and desired amount of food coloring.
  3. Pipe or spoon egg white mixture into 10 mounds on prepared pans, making a well in each with the back of a spoon.
  4. Bake for 1½ hours. Turn off oven, and let stand in oven with door closed for 4 hours.
  5. Just before serving, spoon or pipe Raspberry Filling into meringues. Garnish with raspberries and mint, if desired.
Recipe by Victoria at https://victoriamag.com/miniature-meringue-tarts-raspberry-recipe/