3    Eggs (room temp)
1/4 ts Cream of tartar
Dash salt
3/4 c  Sugar
1/4 c  Raspberry preserves, seedles
6 x  Drops red food coloring

1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand 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. Add preserves and food coloring and beat
one minute at highest speed of mixer.

2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
Bake for two hours. Cool completely. Peel off foil.