Description
Celebrate your love for sweet treats with this delightful recipe for Chocolate Raspberry Meringue Cookies, yielding approximately 15-20 meringues.
Ingredients
- 100 g 1/2 cup) Egg Whites
- 200 g ( 1 cup) Caster Sugar
- 1 tsp Raspberry Food Flavoring
- Pink Raspberry Food Coloring
- 200 g (1 cup) Dark Chocolate
Instructions
Make the french meringue
- Start by preheating the oven to 392°F / 200°C fan heat and line a baking tray with a sheet of parchment paper.
- 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.
- And pour the caster sugar on the baking tray covered with parchment paper and put in the oven for 5 minutes.
- 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.
- When the whites are stiff, while letting the mixer run at high speed incorporate the caster sugar with a tablespoon gradually.
- 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).
- 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
- Lower the oven to 212°F / 100°C rotating heat.
- Fill a piping bag with a star glaze tip with the raspberry meringue.
- And pocket small piles of meringue in the desired shape, spaced about 5 cm apart.
- 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. - Turn off the oven and leave your meringues in it for another 30 minutes to 1 hour.
Make the chocolate drip
- Start by placing the dark chocolate cut into pieces in a bowl and melt it in a bain-marie.
- Transfer the melted chocolate to a small deep bowl and dip your meringues in the chocolate icing.
- Let your meringues rest on baking paper until the chocolate has completely cooled.
Equipment
Notes
Storage: Store raspberry meringues in an airtight container at room temperature to maintain their crispness. For longer storage, they can be frozen in a sealed container.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: cookies, Dessert
- Cuisine: french
Nutrition
- Calories: 41
- Sugar: 10
- Sodium: 8
- Carbohydrates: 10
- Protein: 1