1. Preheat the oven to 200°F.
2. In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed for 2 minutes, or until fluffy.
3. Whisk in the salt for about 1 minute, or until the salt is dispersed and the egg whites begin to stiffen.
4. Add the confectioners’ sugar and continue to beat for 3 minutes, or until the egg whites are glossy and stiff peaks form.
5. Fold in Fruity Pebbles cereal until evenly distributed.
6. Drop tablespoons of the mixture onto baking sheets lined with parchment paper, about 2 inches apart.
7. Bake at 200°F for 3 hours, or until the meringues are completely dry and beginning to crack. Halfway through, rotate the trays.
8. Allow to cool completely on the pan.
9. Serve with a ganache of raspberries for dipping.

Raspberries Ganache:

1. In a medium-sized mixing bowl, combine finely chopped white chocolate.
2. Combine heavy cream and raspberries in a small saucepan. Bring to a boil over medium heat.
3. Allow the cream and raspberries to sit for a minute on top of the white chocolate. Then, continue to stir until the chocolate is completely melted and smooth.
4. Allow to cool completely.