Light As Air Raspberry Meringue Cookies (with a hint of chocolate)

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Light As Air Raspberry Meringue Cookies (with a hint of chocolate)

I usually only bake Meringues around the Holidays, but for whatever reason I was having a severe craving for the sweet yet crispy combination. I know a lot of people find meringues daunting and are afraid to give them a shot–but don’t be! They really are easy to make and not to mention much fewer in calories compared to other cookies. This particular recipe precooks the egg whites and sugar (something I had never heard of!) for fool proof cookies. So if you were afraid in the past, fear no more! These will turn out great. These cookies only take a few ingredients and need a couple of hours to  bake in the oven. I tried a new recipe because I wanted to incorporate raspberry extract into the cookie creation and found these to be my favorite meringue recipe yet. A piping bag makes these cookies super easy to make but if you don’t have a piping bag you can always cut a corner off a freezer bag (I’ve done this in the past & it works just as great!).

If you’ve never tried meringue cookies you are in for a treat! They are super light and crunchy. My husband can’t get enough of them today because he thinks they taste like cotton candy! Plus they have a sweet chocolate surprise in them. Enjoy!

The Ingredients:

Recipe adapted from Bakingdom

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon raspberry extract (or another flavor, if preferred)
  • Food coloring, optional
  • 1/4 to 1/2 cup chocolate chips

How to:

Preheat oven to 175 degrees

  •  Line two baking sheets with parchment paper or Silpat mats
  • Place chocolate chips (2-3 for each cookie) about 1 1/2- to 2-inches apart on baking sheets
  • In a large bowl (I used the bowl from my Kitchen Aid Mixer) whisk together the egg whites, sugar, and cream of tartar
  • Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat
  • Gently whisk the mixture constantly until the sugar dissolves, about 10 minutes–mixture will start to get foamy and thicken
  • Transfer the bowl to the standing mixer–if you only have a hand mixer that’s okay too
  • Whisk the mixture on high until stiff peaks form–should be able to remove your whisk and the mixture will stand up on it’s own
  • Gently stir in the extract and food coloring if desired–I like things to be the same color of things they taste like–that’s why I choose pinkish red like raspberries
  • Fill a pastry bag (or your freezer bag) with the meringue and pipe small amount of meringue on prepared baking sheets over each chocolate chip grouping 
  • Bake cookies until crisp but not brown, about 1 hour 40 minutes–I actually turned my oven to 200 degrees and baked for an additional 18-20 minutes but this will depend on your oven and the humidity
  • Let cool completely on sheets on wire racks.
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5 responses »

  1. Oh! These sound so so good. I’ve been on something of a raspberry kick since they are in season right now. I eat them on everything . . . so this recipe is totally up my alley. And you’re right, it does seem simple. Thanks for sharing!

    Stopping by from SITS!

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