Separate egg whites and allow to stand, covered, in a mixing bowl at room temperature for 30 mins.
Cover 2 large baking trays with baking paper.
Preheat oven to 150°C.
In a small mixing bowl stir together seedless raspberry jam (at room temperature) and 6 drops red food coloring. Set aside.
In a small bowl, combine the superfine sugar and powdered sugar; set aside.
Uncover eggs and add cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
Add sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form and sugar is dissolved.
Use a spatula to gently fold 1/2 cup of the meringue mixture into the jam; then gently fold jam mixture into the remaining meringue.
Using a piping bag (or plastic bag with corner cut off) pipe the meringue onto the baking trays in the desired size and shape.
Place baking trays in preheated oven. Turn off oven. Let meringues dry in oven, with door closed, for 1 hour or until dry and crisp but still light in colour.
Allow to cool.