3 eggs, at room temperature
Dash of salt
1/4 c. raspberry preserves, seedless
1/4 tsp. cream of tartar
3/4 c. sugar
6 drops red food coloring

Preheat oven to 225 degrees. 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 1 minute at highest speed of mixer.

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