• Heat oven to 200 degrees
• In the large bowl of a stand mixer using whisk attachment, beat egg whites on high speed until fluffy, about 2 minutes.
• Add in salt and whisk for about 1 minute, until salt is dispersed and egg white are beginning to stiffen.
• Add confectioners' sugar and beat until egg whites are glossy and stiff peaks are formed, about 3 more minutes.
• Gently fold in Fruity Pebbles cereal until dispersed.
• Drop tablespoons of mixture about 2 inches apart on parchment paper-lined baking sheets.
• Bake at 200 degrees for about 3 hours, until meringues are completely dry and beginning to crack. Rotate trays halfway through.
• Let cool completely on pan.
• Serve with raspberry ganache for dipping.

Raspberry Ganache:

• Place finely chopped white chocolate in a medium-sized bowl.
• In a small saucepan, stir together heavy cream and raspberries. Over medium heat, bring just to a boil.
• Pour cream and raspberries over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
• Cool completely.