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Raspberry Meringues

 Raspberry Meringues
As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.
45 ServingsPrep: 20 min. Bake: 25 min./batch

Ingredients

  • 3 egg whites
  • 3 tablespoons plus 1 teaspoon raspberry gelatin powder
  • 3/4 cup sugar
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup finely chopped pecans
  • TOPPING:
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes.
  • Beat eggs whites until soft peaks form. Gradually add gelatin,
  • beating until combined. Gradually add sugar, 1 tablespoon at a time,
  • beating until stiff peaks form. Beat in vinegar and salt. Fold in
  • chocolate chips and nuts.
  • Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake
  • at 250° for 20-25 minutes or until firm to the touch. Turn oven
  • off; leave cookies in the oven with door ajar for about 1-1/2 hours
  • or until cool.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Drizzle over cookies. Yield: 7-1/2 dozen.

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Raspberry Meringues (continued)

Nutritional Facts: 1 serving (2 each) equals 68 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 14 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.