Raspberry Chocolate Meringue Kisses

Wipe down all bowls and utensils with vinegar to remove any oil residue. Oil is the enemy of whipping egg whites.
Prepare baking sheets with parchment paper or silicone baking mats.

Preheat the oven to 215°F.
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Whip for 1 minute on high. Add the cream of tartar, pinch of salt and vanilla.
Continue whipping on medium-high, gradually adding sugar 1 tablespoon at a time. Do not add it all at once or you risk deflating the meringue.
Stop whipping when stiff peaks are achieved.
Add the raspberry powder and whip just until incorporated. Add food coloring, if desired.
Carefully transfer the meringue to a large piping bag fitted with a large french star tip.
Pipe meringue kisses 1-inch apart on a prepared baking sheet.

Bake for 60-90 minutes. The meringues are done when they are hard to the touch and can easily be removed from the baking pan. Cool on a cooling rack.

Melt chocolates in 30 second increments in the microwave.
Dip the bottom of the meringue kisses in the chocolate, shaking away the excess.
Roll the sides of the meringue kisses in the chopped freeze-dried raspberries. Place on parchment to let the chocolate harden before storing in an airtight container.