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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    4 dozen

Ingredients

  • 3 large 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

Directions

  • 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-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 smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an airtight container.
Nutrition Facts
1 each: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.
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