Raspberry Heart Meringues (Gluten Free)

These cute little bite sized meringue hearts are simple and easy to prepare.  With a hint of raspberry, they make the perfect Valentines Day treat. Plus, they have the added bonus of being gluten free and low in fat!

Raspberry Heart Meringues (Gluten Free)
(Adapted from Better Homes and Gardens)
((Printable Version))

Ingredients:
2 egg whites
1 tablespoon raspberry jam (room temperature)
6 drops red food coloring (optional- I didn't use it)
1/8 teaspoon cream of tartar
1/3 cup white sugar
1/3 powdered sugar

Directions:
1. Preheat oven to 200F.  Line two large cookie sheet pans with parchment paper.

2. In a small mixing bowl, mix the two sugars together.  In another small bowl, mix the raspberry jam and (optional) red food coloring.  Set aside.

3. In a mixing bowl, beat the egg whites until soft peaks form (when the beater is lifted, the tip of the egg whites should softly curl.)  Add the sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed, or until stiff glossy peaks form (the tips stand straight up) and all the sugar is dissolved.

4. Use a spatula and gently fold 1/2 the meringue mixture into the jam, then gently fold jam/meringue mixture into the remaining meringue.

5. Use a pastry bag (I used a zip lock bag with the tip cut off) and pipe meringues into hearts, or Xs and Os.

6. Bake for 1 1/2 hours and then turn off the oven and allow to cool in the oven with the door ajar.

Strore in an airtight container.

Linked to: Sweet As Sugar Cookies, Gooseberry Patch, Katherine Martinelli