rosewater raspberry merenguitos
3 large eggs at room temperature
¼ teaspoon table salt
¾ cup sugar
1½ tablespoons raspberry-flavored gelatin powder such as Jell-O
½ teaspoon rosewater
¼ teaspoon distilled white vinegar
Position racks in the upper third and center of the oven and preheat to 250°F. Spray 2 large baking sheets with cooking spray (to help secure the parchment) and line with parchment paper.
Whip the egg whites and salt together in a large, grease-free bowl with an electric hand mixer set on high speed until they form soft peaks. Gradually beat in the sugar and raspberry gelatin powder and beat until the mixture forms stiff, shiny peaks. Fold in the rosewater and vinegar.
Transfer the meringue to a pastry bag fitted with a ½-inch-wide star tip. Spacing them about 1 inch apart, pipe 1-inch-wide meringues onto the lined baking sheets. Bake until the meringues look set, about 1 hour. Turn the oven off, and let the meringues completely cool and dry in the oven. Carefully lift the meringues off the parchment and store in an airtight container.