Raspberry Meringue Cookies
There's something magical about the light, airy texture of meringue cookies, especially when you add a splash of fruity flavor. Raspberry meringue cookies are not only a treat for your taste buds but also a feast for your eyes with their lovely pink hue.
Equipment
- baking sheet
- Mixing bowl
- Electric Mixer
Ingredients
For the Raspberry Meringue Cookies
- 2 large egg whites Fresh eggs are best for achieving those perfect peaks.
- 1/4 tsp cream of tartar This stabilizes the egg whites, helping them whip up beautifully.
- 1/2 cup granulated sugar Sweetness is key; gradually adding it helps create a glossy texture.
- 1/4 tsp vanilla extract A hint of vanilla enhances the overall flavor of the meringue.
- 1/4 cup raspberry puree Fresh or frozen, this adds a wonderful fruity flavor and lovely color.
- Pinch salt Just a touch to balance the sweetness.
Instructions
- Step 1: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Step 3: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until the mixture is glossy and stiff peaks form.
- Step 4: Gently fold in the vanilla extract, salt, and raspberry puree until just combined.
- Step 5: Using a piping bag or a spoon, drop small dollops of the meringue onto the prepared baking sheet, spacing them about an inch apart.
- Step 6: Bake in the preheated oven for 1 hour, or until the meringues are dry to the touch and can easily be lifted off the parchment paper.
- Step 7: Turn off the oven and let the meringue cookies cool in the oven with the door slightly ajar for 1 hour.
- Step 8: Once cooled, carefully remove the cookies from the baking sheet and store in an airtight container.
Notes
To keep your raspberry meringue cookies fresh, store them in an airtight container at room temperature. They can last for about a week.