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.
Use chilled egg whites at room temperature.
Store your meringues at room temperature.
For meringues that melt inside reduce cooking time.