Instructions

1. Preheat oven to 250 degrees.
2. Separate eggs, putting egg whites in a bowl {make sure they are room temperature, they will beat up better}.
3. Add the cream of tartar and vanilla, beat until soft peaks form.
4. Gradually add the sugar and beat until STIFF peaks form.
5. Add the Raspberry flavoring and 1-2 drops of pink food coloring.
6. Beat until VERY STIFF peaks form. The mixture should look like this…
7. %http://hoosierhomemade.com/wp-content/uploads/Raspberry-Meringue-Drops.jpg
8. Cover a cookie sheet with wax or parchment paper.
9. Fill a decorator bag fitted with a giant round or a giant star tip.
10. Pipe a small amount of meringue onto the cookie sheet.
11. %http://hoosierhomemade.com/wp-content/uploads/Raspberry-Meringue-Drops.2.jpg
12. Bake for about 1 hour, or until drops are dry.
13. They will feel hard, but not too hard, and slightly brown.
14. Remove from oven and let cool completely.
15. Melt chocolate and carefully dip the bottom of the drop into the chocolate.
16. Place on wax paper until set.