My brain is foggy and I totally blame it on these sugary pillows of decadence. Ever since I made these mini Pavlova’s last year, I have been wanting to make meringue cookies. Oh those Pavlova’s were out of this world.
But now that I’m on Weight Watchers, I shouldn’t have a whole Pavlova by myself. So I made little meringues instead. I limited myself to three of these tasty morsels then packaged up the rest for the local firemen and my coworkers.
I added chocolate and raspberry for a little depth of flavor but the meringues are wonderful all on their own as I added a hint of almond extract to them. I never thought I liked raspberries until I had them in my whoopie cookies and now I’m a fan!
Don’t let my chocolate drizzle skills scare you off of making these! And they also make great Valentine’s Day treats.
Raspberry ChocolateMeringue Cookies
3 large egg whites, at room temperature
1/4 tsp cream of tartar
3/4 c superfine or white sugar
1/2 tsp vanilla
1/2 tsp almond extract
Chocolate, for melting
Preheat oven to 200 degrees.
If you do not have superfine sugar, then place your sugar in a food processor and blend for 30 seconds to get it superfine.
Prepare two baking sheets by covering with parchment paper.
Place the egg whites in a clean bowl. Using an electric mixer with the whisk attachment, whisk the egg whites on low to medium speed until the egg whites become foamy. Add the cream of tartar and continue whisking until the whites hold soft peaks. Gradually add the sugar and whisk in increments. Beat on medium to high speed until stiff peaks form. Add in the vanilla and almond extracts. Whisk until combined.
Transfer the meringue mixture to a piping bag fitted with a large star tip or a large circle tip. At this point you can make different designs or traditional circles.
Place baking sheets in the oven and bake for 90 minutes. Do not open the oven door during this time. Once the 90 minutes are over, turn off the oven and crack the oven door open and use a wooden spoon to hold the door open. Leave the meringues in the oven several hours or overnight to finish drying.
Melt chocolate according to instructions. I usually like to do this over a double broiler on the stovetop. Top meringues with raspberry jam, chocolate and raspberries.