2 egg whites, at room temperature
1 tablespoon seedless red raspberry jam, at room temperature
6 drops red food coloring
Pinch cream of tartar
1/2 cup superfine sugar
Line 2 large baking sheets with parchment paper. Preheat oven to 300 degree F.
In a small mixing bowl stir together seedless raspberry jam red food coloring. Set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add sugar with mixer running. Continue beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up) and sugar is dissolved. Turn the mixer off and remove the bowl. Add about 2/3 of the raspberry jam mixture to the meringue mixture and, using a large spoon, give it a very gentle few stirs. You want to see streaks - you do not want it fully blended or you will lose the beautiful swirling effect.
Using a two metal serving spoons scoop the mixture into individual meringues about 5-inches wide onto the prepared baking trays. To add an additional swirl, dip a tiny teaspoon (or child's spoon) into the raspberry jam mixture and, starting in the middle of the meringue, swirl it counter clockwise starting from the center and working your way out. There is no real mistake you can make here - the swirls look lovely no matter how they are formed.
Place baking sheets in preheated oven. Turn off oven. Let meringues dry in oven, with door closed, for 2 hour or until dry and crisp but still light in color. Let cool on parchment paper. Gently remove meringues. Serve immediately or keep for up to a week.