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Raspberry & Pink Peppercorn Meringues

 Raspberry & Pink Peppercorn Meringues
A classic meringue has been updated with the subtle flavor of raspberry, a drizzle of chocolate and a sprinkling of pink peppercorn. —Taste of Home Test Kitchen
48 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 3/4 cup sugar
  • 1 teaspoon raspberry extract
  • 5 to 8 drops food coloring, optional
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • 2 tablespoons whole pink peppercorns, crushed


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Add cream of tartar and salt; beat on medium speed until
  • soft peaks form. Gradually add sugar, 1 tablespoon at a time,
  • beating on high until stiff glossy peaks form and sugar is
  • dissolved. Beat in extract and food coloring if desired.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a
  • large star tip. Fill bag with egg white mixture. Pipe
  • 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets.
  • Bake at 300° for 20-25 minutes or until set and dry. (Turn oven
  • off; leave meringues in oven for 1 hour.) Remove to wire racks.
  • In a microwave, melt chocolate chips and shortening; stir until

2 of 2

Raspberry & Pink Peppercorn Meringues (continued)

Directions (continued)

  • smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an
  • airtight container. Yield: 4 dozen.
Nutritional Facts: 1 meringue equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 4 g carbohydrate, trace fiber, trace protein.