Raspberry Meringue Cookie Recipe
These Raspberry Meringue Cookies are light, airy bites with hint of raspberry flavor! Pink and white swirls piped with star tip - just 4 ingredients, stores 2 weeks, festive!
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Servings: 40 cookies
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 2 tablespoons freeze dried raspberries finely crushed to powder consistency.
- Sprinkles optional
- Edible glitter optional
Instructions
- Preheat the oven to 200 degrees f.
- Prepare 2 baking sheets by lining them with parchment paper.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Turn the mixer on medium high speed and whisk until egg whites become frothy.
- Continue to whisk while adding the cream of tartar.
- Turn the mixer up to high speed and gradually add the sugar, 1 tablespoon at a time.
- Continue whisking at high speed until mixture forms stiff, shiny peaks. (This may take about 10 minutes).
- Separate mixture into 2 bowls and add the raspberry powder to one of the bowls, mixing well. (I opted for a pale pink but if you want a more vibrant color you can add more).
- In a piping bag fitted with a large star tip, spoon both the white and pink meringue, alternating pink, white, pink, white…
- Pipe a star onto prepared pans and top with sprinkles. Make sure you allow about 1-2” in between each meringue.
- Bake for about 80-90 minutes or until meringues are dry and can easily lift off of the parchment paper with a spatula.
- Turn the oven off but leave the meringues in the oven until they are completely cool. (This prevents them from cracking) Don’t open the oven door!
- After about an hour, you can remove them from the oven and transfer them to a wire rack. Add edible glitter if desired for a glittery look.
Notes
- Don't open oven door: Resist the urge during baking. This prevents cracking.
- Check at 80 minutes: Every oven is different. Small meringues may be done at 80 minutes, larger need a full 90.
- Grind raspberries finely: Use food processor to get powder fine.
- Piping bag technique: Alternate pink and white meringue when loading the bag for automatic swirls.
- Space them out: Allow 1-2 inches between meringues on the pan. They don't spread but need air circulation to dry.
- Cool completely in oven: Turn oven off, leave door closed about 1 hour.
- Store properly: Room temperature in airtight container. Avoid moisture and humidity.
Nutrition
Serving: 1 | Calories: 22kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.02g | Sodium: 7mg | Potassium: 12mg | Sugar: 5g | Calcium: 0.3mg | Iron: 0.01mg
