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    Home / Desserts / Cookies

    Chocolate raspberry meringue cookies recipe

    Feb 27, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe

    Chocolate raspberry meringue cookies, an easy and perfect French meringue recipe for crispy meringues with a melting heart.

    How to make meringue cookies easy this recipe

    What is a French meringue

    Meringues cookies, with French meringue base recipe, containing only 2 ingredients, egg whites and powdered sugar.

    And this mixture after cooking gives these beautiful, super crunchy and tasty meringues!

    An easy and unbreakable recipe, with a 1:2 ratio! I.e. 1 part egg whites to 2 parts powdered sugar.

    Example: for 100 g of egg whites add 200 g of caster sugar.

    Chocolate raspberry meringues cookies

    Also it is a super foodie recipe of chocolate raspberry meringues cookies dipped in dark chocolate glaze.

    Also you can add to your meringue cookies :

    • Chocolate chip
    • Crushed nuts
    • Lemon juice
    Making perfect meringue cookies recipe
    Easy pink meringue cookies recipe

    My materials to make the recipe for meringues cookies

    • Baking tray
    • Parchment paper or silicone baking mat (silpat type)
    • Disposable piping bag
    • Icing Nozzle for meringues (here 1B)
    • A stand mixer or an electric mixer
    • Raspberry flavour
    • Raspberry pink food coloring

    Ingredients notes for this meringe recipe

    • Egg whites chilled at room temperature
    • White caster sugar
    • Optional cream of tartar to stabilize eggs whites
    • Lemon juice (optional)
    • Dark chocolate chip
    French meringue cookies recipe
    How to make basic meringue cookies recipe

    How to make Chocolate raspberry meringues cookies

    Making the French meringue

    1. Start by cleaning your utensils with hot water and soap.
    2. And clean the bowl and whisk with vinegar to destroy the fat.
    3. Then preheat the oven to 392°F / 200°C with rotating heat.
    4. And place the caster sugar on a baking tray covered with parchment paper or a silicone baking mat.
    5. Then heat the sugar in the oven for 5 minutes.
    6. Then, during this time, whisk the whites in the bowl of your electric mixer or stand mixer and whip at low speed.
    7. And when the whites start to bubble, slowly increase the speed until meringue is stiff.
    8. Then gradually add the caster sugar to the egg whites in small amounts while letting the mixer run at high speed.
    9. And after adding all the caster sugar, continue beating for 5 to 7 minutes.
    10. Finish by adding the raspberry flavouring and pink food coloring.
    11. And let it stir for a few more moments until you get a nice firm and shiny meringue.

    Cooking the meringue cookies

    1. Start by filling a piping bag with a large star icing nozzle with the meringue batter.
    2. And poach small piles in the desired shape on your baking tray covered with parchment paper or silicone baking mat.
    3. Finish by baking the meringue at 212°F / 100°C until the meringue peels off the parchment paper.
    4. After baking leave your meringues in the oven for at least 30 minutes to 1 hour.
    5. Allow the meringue cookies to cool completely to room temperature.

    Dark chocolate glaze

    1. Start by placing the dark chocolate chip into a bowl and heat in a bain-marie to melt it.
    2. And dip the cooled meringues in the dark chocolate icing.
    3. Finish by letting your raspberry and dark chocolate meringues cool down.
    Raspberry chocolate meringues cookies recipe
    Raspberry meringue cookies with chocolate drip

    Tips to make a success with meringue cookies

    • Egg whites at room temperature.
    • Use a stand mixer to beat the egg whites.
    • Clean utensils. (wipe with a cloth soaked in white vinegar).
    • Heat the sugar in the oven. (So that it dissolves more quickly).
    • Add the sugar at the right time. (when the whites have risen)
    • A soft and long cooking. (with rotating heat)
    • Add cream of tartar. (optional, perfect for firm whites)
    Raspberry pink meringues cookies
    Raspberry french meringue cookies recipe

    How to store meringue cookies

    Meringues can be stored at room temperature in a storage box with an airtight lid for up to 2 weeks.

    Best easy meringue cookies
    How to make meringue cookies recipe

    Others meringues recipes

    • Easy meringue cookies kisses recipe
    • Berry Pavlovas recipe

    More raspberry recipes

    • Frangipane tart with raspberriesr
    Print
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    How to make meringue cookies easy

    Chocolate raspberry meringue cookies


    • Total Time: 1 hour 20 minutes
    • Yield: 20 meringue cookies
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    Description

    Recipe for chocolate raspberry meringues cookies (for about 15-20 meringue cookies)


    Ingredients

    • 100 g Eggs white
    • 200 g Caster sugar
    • 1 tsp Raspberry food flavoring
    • Pink raspberry food coloring

    Instructions

    Make the french meringue

    1. Start by preheating the oven to 392°F / 200°C fan heat and line a baking tray with a sheet of parchment paper.
    2. Then clean your utensils with hot water and soap and pass a cloth soaked in vinegar through the bowl of your 2-electric mixer or stand mixer and also the whisk.
    3. And pour the caster sugar on the baking tray covered with parchment paper and put in the oven for 5 minutes.
    4. During this time, put the whites in the bowl of the stand and mix at slow speed until bubbles appear, then gradually increase the speed.
    5. When the whites are stiff, while letting the mixer run at high speed incorporate the caster sugar with a tablespoon gradually.
    6. After adding all the caster sugar, let your stand mixer or electric mixer run for another 5 to 7 minutes. (the sugar should be completely melted, check if you can feel the sugar in the meringue with your fingers).
    7. Then add the raspberry flavor and pink food coloring and let the whisk run for a few more moments, until you get a firm, shiny meringue.

    Bake the meringue cookies

    1. Lower the oven to 212°F / 100°C rotating heat.
    2. Fill a piping bag with a star glaze tip with the raspberry meringue.
    3. And pocket small piles of meringue in the desired shape, spaced about 5 cm apart.
    4. Then bake in the oven for about 35 minutes to 1 hour depending on the size of the meringues.
      The meringues are ready when they peel easily from the parchment paper.
    5. Turn off the oven and leave your meringues in it for another 30 minutes to 1 hour.

    Make the chocolate drip

    1. Start by placing the dark chocolate cut into pieces in a bowl and melt it in a bain-marie.
    2. Transfer the melted chocolate to a small deep bowl and dip your meringues in the chocolate icing.
    3. Let your meringues rest on baking paper until the chocolate has completely cooled.

    Notes

    • Use chilled egg whites at room temperature.
    • Store your meringues at room temperature.
    • For meringues that melt inside reduce cooking time.
    • Prep Time: 20 minutes
    • Cook Time: 1 hour
    • Category: cookies, Dessert
    • Cuisine: french

    Nutrition

    • Calories: 41
    • Sugar: 10
    • Sodium: 8
    • Carbohydrates: 10
    • Protein: 1

    Keywords: meringue cookies, raspberry cookies

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