Raspberry Meringue Cookies

Savor the delightful contrast of sweet raspberry meringue cookies, perfectly crisp and tender, embraced by a decadent coating of dark chocolate, creating a harmonious blend of fruity and cocoa flavors in every bite.

Jump to:

• Why you'll love this recipe
• Ingredients for this recipe
• Material Needed
• How to make Raspberry meringues
• How to use your meringues
• Storage instructions
• Tips for Successful Baked Meringue
• Recipe Variations
• FAQ - Frequently Asked Question
• More Meringue Recipes
• Raspberry meringue cookieCelebrate your love for sweet treats with this delightful recipe for Chocolate Raspberry Meringue Cookies

Why you'll love this recipe

Meringue cookies are delicate, sweet confections made from whipped egg whites and sugar, expertly crafted using different meringue recipes, such as French or Italian meringue, to achieve various textures and flavors.

These raspberry meringue cookies are made using the classic French meringue method, incorporating the delightful essence of ripe raspberries and finished with a decadent dip in luscious dark chocolate.

• Irresistible Flavor Contrast: Enjoy the perfect balance of sweet raspberry meringue and the rich, bittersweet allure of dark chocolate, creating a harmonious and addictive flavor combination.
• Textural Bliss: Experience the delightful contrast between the delicate, airy meringue's crunch and the smooth, velvety texture of dark chocolate, resulting in a sensory delight with each bite.
• Elegant Presentation: These cookies offer an elegant and visually appealing treat, making them perfect for gifting, dessert tables, or a delightful indulgence to brighten any occasion.
• Fruity and Decadent Fusion: The natural essence of raspberries adds a fruity, tangy note that pairs exquisitely with the deep, intense flavors of dark chocolate, creating a memorable taste sensation.

Craving for more raspberry recipes? Give these a try, raspberry macarons, Chocolate raspberry ganache cake, Raspberry cupcakes Vanilla raspberry cake, raspberry compote.

Ingredients for this recipe

*Scroll down to see quantities and full instructions in the recipe card at the end of the page.

• Egg Whites: Use fresh egg whites at room temperature for the best meringue texture.
• Sugar: Granulated sugar is commonly used for meringue, providing sweetness and stability to the cookies.
• Cream of Tartar: Cream of tartar acts as a stabilizer for the meringue, helping it hold its shape and achieving a smooth texture.
• Raspberry Flavor: Incorporate raspberry flavoring, such as raspberry extract or essence, to infuse your meringue cookies with a delightful fruity taste.
• Food Coloring: Add food coloring, preferably red or pink, to give your meringue cookies a vibrant raspberry hue.
• Chocolate: Dark chocolate is ideal for dipping the cookies, providing a rich and complementary contrast to the sweet and fruity meringue.

Material Needed

Stand mixer

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How to make Raspberry meringues

Make the French meringue

• Preheat the oven to 392°F (200°C) using the rotating heat setting.
• Place caster sugar on a baking tray lined with parchment paper or a silicone baking mat, and heat the sugar in the oven for 5 minutes.
• While the sugar is heating, whisk the egg whites in the bowl of your electric mixer or stand mixer fitted with the whisk attachment at low speed.
• Once the egg whites start to bubble, gradually increase the speed until soft peaks form in the meringue.
• Slowly add the caster sugar to the egg whites in small portions while keeping the mixer running at high speed.
• After all the caster sugar has been added, continue beating for 5 to 7 minutes.
• Finally, incorporate the raspberry flavoring and pink food coloring, allowing the mixer to run for a few more moments until you achieve a firm and glossy meringue consistency.

Baking

• Begin by transferring the meringue batter into a piping bag equipped with a large star-shaped icing nozzle.
• Next, pipe small mounds of the meringue onto a baking tray lined with parchment paper or a silicone baking mat, forming the desired shape.
• Proceed to bake the meringues at 212°F / 100°C until they easily detach from the parchment paper.
• After baking, let the meringues remain in the oven for a minimum of 30 minutes to 1 hour.
• Finally, allow the meringue cookies to cool completely to room temperature.

Dark chocolate glaze

• Commence by putting the dark chocolate chips into a bowl and melting them using a double boiler method.
• Next, dip the cooled meringues into the melted dark chocolate.
• Conclude by allowing your raspberry and dark chocolate meringues to cool until set in a parchment paper.

How to use your meringues

Whether you incorporate them into other desserts or savor them solo, these cookies offer versatility and a delightful raspberry twist to your culinary creations.

• Dessert Platter: Arrange them on a dessert platter for a sweet and crunchy addition to your after-dinner spread.
• Cake Decorations: Use them as decorative elements on cakes and cupcakes for an elegant and whimsical touch.
• Ice Cream Topping: Crumble the cookies over your favorite ice cream flavors to add texture and a burst of raspberry sweetness.
• Cookie Sandwiches: Create meringue cookie sandwiches by sandwiching a dollop of whipped cream, fruit compote, or chocolate ganache between two cookies.
• Edible Gifts: Package them beautifully and share them as thoughtful edible gifts for friends and family on special occasions.
• Tea or Coffee Companion: Enjoy them as an accompaniment to your afternoon tea or coffee for a sweet and airy treat.
• Dessert Garnish: Use them as a garnish for fruit salads or fruit tarts to add a touch of elegance.

Storage instructions

Room temperature: To keep your meringue cookies at their best, store them in an airtight container at room temperature in a cool, dry place. Avoid exposing them to humidity or extreme temperature changes, as moisture can cause them to become soft and lose their crispness. It's best to consume them within a week to enjoy their optimal texture and flavor.

Freeze: If you want to store them for a more extended period, you can freeze them in an airtight container, separating layers with parchment paper, for up to 2-3 months. Just be sure to thaw them at room temperature before serving to retain their delightful crunch.

Tips for Successful Baked Meringue

• Fresh Egg Whites: Start with fresh egg whites at room temperature, as they whip up better and create a more stable meringue.
• Clean Utensils: Ensure that your mixing bowl and beaters are completely clean and free of any grease or residue, as even a tiny amount can affect the meringue's stability.
• Gradual Sugar Addition: Add the granulated sugar slowly, a spoonful at a time, while beating the egg whites. This helps in achieving a smoother and more stable meringue.
• Consistency: Whip the meringue until stiff peaks form. It should be glossy, smooth, and hold its shape when the beaters are lifted.
• Piping Technique: Use a piping bag and tip to create uniform cookie shapes. Swirl the meringue onto a parchment-lined baking sheet for an attractive appearance.
• Low and Slow Baking: Bake the cookies at a low temperature (around 200°F or 95°C) for a longer period. This slow baking process helps in drying out the cookies and achieving a crispy exterior while maintaining a chewy interior.

Recipe Variations

Raspberry Swirl Meringues: Add raspberry puree or raspberry jam to the meringue mixture for a marbled effect and a burst of fruity flavor.

Double Raspberry Meringues: Fold in freeze-dried raspberry powder into the meringue mixture for extra raspberry intensity and a vibrant pink color.

Raspberry and White Chocolate Meringues: Mix in finely chopped white chocolate or white chocolate chips to add creaminess and balance the tartness of the raspberries.

Raspberry Pistachio Meringues: Fold in chopped pistachios for a delightful crunch and a nutty complement to the raspberry flavor.

Raspberry Coconut Meringues: Add shredded coconut to the meringue mixture for a tropical twist that pairs wonderfully with raspberries.

FAQ - Frequently Asked Question

Can I use fresh raspberries in raspberry meringue cookies?

Fresh raspberries can introduce excess moisture to the meringue, which can affect its texture. It's recommended to use raspberry flavoring or freeze-dried raspberry powder for flavor.

Why do my raspberry meringue cookies sometimes turn out chewy instead of crispy?

Chewy meringue cookies may result from not baking them long enough or insufficient drying time in a low-temperature oven. Extended baking and cooling can help achieve crispness.

More Meringue Recipes

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