Try this Raspberry Meringue Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cover 2 baking sheets with parchment paper and set aside.
- In a cold glass or metal bowl add in the egg whites. (Make sure bowl and blender are clean)
- Whip egg whites on medium-high speed. Once it starts to thicken add in the tartar and extract while still blending and beat on high.
- Continue to beat egg whites until they are thick and firm.
- Add in sugar a tiny bit at time while beating at the same time.
- Now you can add in the drop of food coloring if desired.
- Using a zip lock bag, scoop the meringue into the bag and chop of a corner.
- Now pipe 2-3 inch sized circles.
- Bake at 185 for 45 min on middle and lower rack-switching pans every 15 min so they each get even baking.
Ingredient lists rarely account for the physical state of your equipment, yet the slightest trace of residual grease will prevent egg whites from whipping. Glass or metal bowls are mandatory because plastic retains microscopic oils that sabotage stable foam formation. Ensuring absolute cleanliness allows the albumin proteins to unfold and trap air efficiently as the beaters run.
Cream of tartar acts as an acid stabilizer, reinforcing the protein network around the trapped air bubbles so the foam does not deflate before the sugar incorporates. Adding the sugar in very gradual increments prevents the weight of the sweetener from crushing the delicate volume you have built. If you spot liquid pooling at the base of the bowl, the sugar was added too quickly.
Assessing doneness requires tactile observation rather than thermal measurement since these bake at a low temperature of 185 degrees for 45 minutes. A properly dried meringue releases cleanly from the parchment paper without sticking and feels completely crisp and light to the touch. If the bottom remains tacky or damp, return the pans to the oven for additional intervals.
Pairing these crisp confections requires contrasting textures and rich components to balance their dissolving sweetness. Serve them alongside a dense dark chocolate mousse or fold them into unsweetened whipped cream with fresh berries. The sharp acidity of fresh raspberries cuts through the intense sugar concentration of the baked meringue.
