Raspberry Meringues Recipe

3.5 2 3
Raspberry Meringues Recipe
Raspberry Meringues Recipe photo by Taste of Home
Publisher Photo

Raspberry Meringues Recipe

Read Reviews
3.5 2 3
Publisher Photo
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.
Recommended: 22 Best Summer Pies
MAKES:
45 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min./batch
MAKES:
45 servings
TOTAL TIME:
Prep: 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.
Originally published as Raspberry Meringues in Country Woman Christmas Annual 2003, p45

Nutritional Facts

2 each: 68 calories, 4g fat (2g saturated fat), 0 cholesterol, 14mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 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
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 7-1/2 dozen.
Originally published as Raspberry Meringues in Country Woman Christmas Annual 2003, p45

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MY REVIEW
Aquarelle User ID: 985301 147237
Reviewed Sep. 24, 2014

"In one word: YUCK. 3 tbsp. plus 1 tsp. raspberry gelatin powder is WAY too much. All these tasted of was chemical raspberry flavor. If I were to make these again, which is doubtful, I'd at least halve the amount of gelatin powder. I was surprised. Most TOH recipes that I try would get at least a 3-star rating from me. These, I am sorry to say, were disgusting, and a complete waste of a bag of chocolate chips."

MY REVIEW
lfall User ID: 937567 54129
Reviewed Sep. 1, 2010

"I won second place in the chocolate Extravaganza Contest in the hotly contested cookie division in our county fair. They actually come out better if the meringue is not too stiff."

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