These raspberry meringue cookies are light, crispy, and oh-so-sweet! With a lovely pink color and a hint of tang from the raspberries, they are irresistible little treats.
Perfect for a snack or when friends come over, I can’t help but munch on these! Plus, they look adorable on any plate. A little burst of berry makes everything better! 🍓
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites work best for meringue. If you’re worried about using raw eggs, pasteurized egg whites are a safe alternative. Just make sure they are at room temperature for better volume.
Granulated Sugar: This sugar is essential for stability and sweetness. You can try using superfine sugar for easier dissolving, but regular granulated sugar works perfectly too.
Cream of Tartar: This helps stabilize the egg whites. If you don’t have it, lemon juice can work as a substitute, using about 1 teaspoon instead of cream of tartar. Just keep an eye on the meringue consistency.
Freeze-Dried Raspberry Powder: This gives the cookies both flavor and color. If you can’t find it, you can simply use regular raspberry puree, but it may change the texture, so drain any excess liquid and use it sparingly.
How Do You Achieve Stiff Peaks in Meringue?
Getting the right texture for meringue can be tricky! Stiff peaks mean the meringue holds its shape when you lift the whisk. Here’s how to do it:
- Start with a clean, dry bowl to prevent any grease from affecting the meringue.
- Beat the egg whites on medium until they’re foamy before adding cream of tartar and salt.
- Gradually add sugar, ensuring it dissolves fully. This process helps create that shiny texture!
- Increase your mixer speed to high and watch closely. Stop once you see glossy, stiff peaks forming. It shouldn’t go runny on you!
If you’re worried about overbeating, take a break and check the stiff peak stage. Practice makes perfect!
How to Make Raspberry Meringue Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons freeze-dried raspberry powder (for natural color and flavor)
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 1.5 to 2 hours for baking. After baking, let the meringues cool completely in the oven. So overall, set aside roughly 2.5 to 3 hours for delicious results!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 225°F (110°C). This low temperature is ideal for drying out the meringues. Line two baking sheets with parchment paper to prevent sticking.
2. Whisk the Egg Whites:
In a large, clean mixing bowl, use an electric mixer to whisk the egg whites on medium speed until they become foamy. This is the base of your meringues!
3. Add Cream of Tartar & Salt:
Add the cream of tartar and salt to the foamy egg whites. Continue whisking until soft peaks form. You’ll know you’re there when you lift the whisk, and the peaks gently bend over.
4. Incorporate the Sugar:
Gradually add the granulated sugar, one tablespoon at a time. Increase the mixer speed to high as you do this. Beat the mixture until it forms stiff, glossy peaks and the sugar is fully dissolved. This is key for texture!
5. Fold in the Vanilla:
Gently fold in the vanilla extract using a rubber spatula. Be careful not to deflate your meringue.
6. Divide and Color the Meringue:
To create those stunning raspberry swirls, divide the meringue mixture into two portions. To one portion, gently fold in half of the freeze-dried raspberry powder until it becomes a lovely pink color. Keep the second portion plain and white.
7. Prepare the Piping Bags:
Fill one piping bag fitted with a star tip with the plain meringue. For the raspberry-colored meringue, either use a second bag or create a stripe of the raspberry mixture inside the first piping bag to achieve the swirl effect when piping.
8. Pipe the Meringues:
Now, pipe the meringues into swirl shapes on the prepared baking sheets. Aim for about 1.5 inches in diameter, allowing the pink and white to blend together beautifully.
9. Dust with Raspberry Powder:
Lightly dust the tops of the piped meringues with any remaining raspberry powder for an extra burst of color and flavor.
10. Bake the Meringues:
Place the baking sheets in the oven and bake the meringues for 1.5 to 2 hours. They should be dry and crisp to the touch when done. Resist the urge to open the oven door too soon!
11. Cool in the Oven:
Once baked, turn off the oven and leave the meringues inside with the door closed until they are completely cool. This step helps prevent cracking.
12. Serve and Enjoy:
Once cooled, your Raspberry Meringue Cookies are ready to enjoy! Serve them alongside fresh raspberries for a delightful presentation and flavor contrast. Happy snacking!
Enjoy these light and beautifully striped meringue cookies bursting with raspberry flavor!
Can I Use Egg Whites from a Carton Instead?
Yes, you can use liquid egg whites from a carton! Just make sure to measure out the equivalent of 4 large eggs, which is about 1/2 cup of liquid egg whites. Whip them according to the instructions in the recipe for the best results.
How Do I Store Leftover Meringue Cookies?
Store leftover meringue cookies in an airtight container at room temperature for up to a week. To keep them crispy, avoid storing them in the fridge or moist areas.
Can I Make These Cookies Without Raspberry Powder?
Absolutely! You can use other pureed fruits, but be sure to strain any excess liquid. Alternatively, you can skip the fruit altogether and flavor the meringues with a few drops of your favorite extract, like almond or lemon, for a different twist.
What Should I Do If My Meringue Isn’t Stiffening?
If your meringue isn’t reaching the stiff peak stage, ensure your mixing bowl and whisk are completely clean and free of grease. It’s also helpful to start beating the egg whites on a lower speed before gradually increasing it. If there are any yolks in your egg whites, that can affect the volume as well!
