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Prep 20min
Total2hr50min
Servings36
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Ingredients
3
egg whites, room temperature
1/4
teaspoon cream of tartar
Dash salt
3/4
cup sugar
1/4
cup seedless raspberry jam
1/4
teaspoon Betty Crocker™ red or gel food color
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Steps
1
Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
2
Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
3
Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.
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Nutrition Facts
Serving Size:1 Cookie
Calories
25
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
9mg
0%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
5g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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