4 large Egg Whites
1 teaspoon Cream of Tarter
1/2 cup Powdered Sugar
1/2 cup plus 2 tablespoons Granulated Sugar
1/2 teaspoon Vanilla Extract
1/3 cup of Seedless Strawberry Jam, at room temperature
Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
In a metal bowl, either in a stand mixer with a whisk attachment or hand-held beaters, beat the egg whites until foamy, then add in the cream of tarter and mix until fluffy. Very slowly pour in the sugars while beating the whites then the vanilla extract. Continue beating until firm, glossy peaks form.
Place the strawberry jam in a medium bowl and loosen up with a fork. With a rubber spatula, fold in about a cup of the egg white mixture. Once incorporated, gently fold the strawberry mixture back into the egg white mixture.
Using a rubber spatula, gently spoon the meringue into a pastry bag with a large star tip (Wilton 2D or 1M) or a ziplock bag with the tip cut off one corner. Pipe little kisses onto the prepared baking sheets about 1/2" apart. They can be closer, because they don't rise much, but you don't want them to touch because they will stick to each other.
Carefully place the baking sheets in the oven and bake for 1 hour, then, without opening the oven, turn off the heat and let the cookies cool over night in the oven.
*These cookies end up being a very light, pale pink color. If you want a dark red meringue, add 3 - 4 drops of red food coloring to the strawberry jam before combining it with the egg white mixture.