These Raspberry Meringue Cookies are perfect for Valentine’s Day or any other time of year that you want an extra special dessert!
Meringues have always been my favorite cookie. Traditionally I make them around Christmas time, but when you love something as much as I love meringues it’s not too hard to come up with another special occasion that they would be perfect for!
With Valentine’s Day coming up, I switched it up a bit and made these delicious Raspberry Meringue Cookies. They are melt-in-your-mouth perfection and pretty good at disappearing as soon as they are served. 😉
Ingredients
3 egg whites at room temperature
¾ C sugar
1/8tsp tartar
1 tsp raspberry extract
1 drop red food coloring (optional)
melted chocolate for topping (optional)
raspberries for topping (optional)
Directions
1. Cover 2 baking sheets with parchment paper and set aside. Preheat oven to 185°.
2. Whip egg whites in a cold glass or metal bowl on medium-high speed. Once they begin to thicken add in the tartar and extract while still blending and beat on high until mixture thickens.
3. Add in sugar a small amount at time while beating; continue until thick peaks form and the mixture gets a slightly glossy appearance.
4. Add drop of food coloring if desired and give your cookies one final whip until it is dispersed throughout the mixture.
5. Scoop the meringue mixture into a baggie and snip off corner of bag.
6. Pipe 2-3 inch sized circles for meringue.
7. Bake at 185° for 45 min on middle and lower rack-switching pans every 15 minutes so they each bake evenly.
8. Allow cookies to fully cool and top with chocolate and raspberries if desired.
[print_recipe]
Raspberry Meringue Cookies
Ingredients
3 egg whites at room temperature
¾ C sugar
1/8tsp tartar
1 tsp raspberry extract
1 drop red food coloring (optional)
melted chocolate for topping (optional)
raspberries for topping (optional)
Directions
1. Cover 2 baking sheets with parchment paper and set aside. Preheat oven to 185°.
2. Whip egg whites in a cold glass or metal bowl on medium-high speed. Once they begin to thicken add in the tartar and extract while still blending and beat on high until mixture thickens.
3. Add in sugar a small amount at time while beating; continue until thick peaks form and the mixture gets a slightly glossy appearance.
4. Add drop of food coloring if desired and give your cookies one final whip until it is dispersed throughout the mixture.
5. Scoop the meringue mixture into a baggie and snip off corner of bag.
6. Pipe 2-3 inch sized circles for meringue.
7. Bake at 185° for 45 min on middle and lower rack-switching pans every 15 min so they each bake evenly.
8. Allow cookies to fully cool and top with chocolate and raspberries if desired.
[/print_recipe]