Chocolate raspberry meringue cookies recipe

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

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

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

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.

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)

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.

Others meringues recipes

• Easy meringue cookies kisses recipe
• Berry Pavlovas recipe

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