Raspberry Meringue Cookies are light and crispy treats that melt in your mouth! They have a lovely pink hue from real raspberries, making them as pretty as they are tasty.
Messy kitchens are often the best! Whipping the egg whites for these cookies gets a bit wild, but the end result is worth it. Enjoy them with tea or as a sweet snack anytime! ☕️
Key Ingredients & Substitutions
Egg Whites: Using room temperature egg whites helps them whip up to a better volume. If you’re egg-free, you can try aquafaba (the liquid from canned chickpeas) as a substitute in a similar ratio.
Sugar: Granulated sugar is essential for structure and sweetness in these cookies. If you prefer less sugar, consider using a sugar substitute like Stevia, but keep in mind this may affect texture and drying time.
Cream of Tartar: This ingredient stabilizes egg whites and helps them whip up better. If you don’t have any, you could use white vinegar or lemon juice (1/2 teaspoon for every 1/4 teaspoon of cream of tartar).
Freeze-Dried Raspberry Powder: For the raspberry swirl, freeze-dried raspberry powder is best for flavor and color. If unavailable, you can crush regular raspberries into a puree, but you’ll need to reduce the moisture for meringue.
How Do You Achieve Stiff Peaks When Whipping Egg Whites?
Whipping egg whites can be tricky! Start with a clean mixing bowl to avoid any fat or residue. When you beat the egg whites, first whip them on medium speed until they become foamy. Then, add cream of tartar, which helps stabilize the foam.
- Once frothy, increase the speed to high and slowly add sugar, allowing it to dissolve and incorporate well.
- Continue whipping until stiff, glossy peaks form. This means the peaks stand straight up and don’t flop over.
- Be patient; this process may take 5-7 minutes. If they are over-whipped, they can become grainy, so stop as soon as you reach the right texture!
Raspberry Meringue Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 tablespoons freeze-dried raspberry powder (for swirls)
- Fresh raspberries, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1.5 to 2 hours of baking time and additional cooling time. Overall, you’re looking at a total of around 2.5 hours from start to finish, but most of that time is just letting the cookies bake and cool. It’s simple and worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper to prevent the meringue from sticking.
2. Beat the Egg Whites:
In a clean, dry bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become foamy. This should only take a minute or two. Now, add the cream of tartar, which will help stabilize the egg whites as you continue to beat them.
3. Add the Sugar:
Next, gradually add the granulated sugar. Do this slowly, about one tablespoon at a time, while beating at high speed. Keep mixing until you achieve stiff, glossy peaks. This might take about 5-7 minutes, so be patient and keep watching the texture!
4. Fold in Vanilla:
Once your meringue is fluffy, gently fold in the vanilla extract. Be careful not to deflate the mixture!
5. Prepare for Piping:
To create that lovely raspberry swirl, lightly dust the inside of a piping bag (or a zip-top bag with a corner cut off) with freeze-dried raspberry powder. Twist the bag so the powder coats the inside evenly, then fill it with the meringue mixture.
6. Pipe the Meringues:
Now for the fun part! Pipe small swirls or peaks of the meringue onto your prepared baking sheet, leaving about 2 inches of space between each one. This will allow them to expand slightly without touching.
7. Add Extra Raspberry Powder:
If you like, sprinkles a little extra freeze-dried raspberry powder on top of your piped meringues for an added splash of color and a hint of flavor.
8. Bake:
Place the baking sheet in your preheated oven and bake for 1.5 to 2 hours. You want the meringues to be dry and crisp, so they can easily peel off from the parchment paper. Once baked, turn off your oven and leave the meringues inside to cool completely. This helps prevent cracking.
9. Serve and Enjoy:
After they’re completely cool, carefully remove the meringues from the parchment. You can garnish them with fresh raspberries if you wish. Now, they’re ready to be enjoyed alongside a warm cup of tea or as a delightful, light dessert.
Enjoy these crisp, airy, raspberry-swirled meringue cookies with your favorite beverage or as a lovely treat for guests!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! You can substitute freeze-dried powders of other fruits like strawberries, blueberries, or even mango for a different flavor. Just keep in mind that the amount may vary depending on the moisture content of the fruit.
How Do I Know When the Meringues Are Ready?
The meringues are ready when they are dry to the touch and can be easily lifted from the parchment paper without sticking. They should feel light and crispy all over. If they’re still soft or gummy in the center, they may need more baking time.
Can I Store Leftover Meringue Cookies?
Yes! Store leftover meringue cookies in an airtight container at room temperature for up to one week. If they start to lose their crispness, you can place them in a low oven (200°F/90°C) for a few minutes to refresh them.
What if My Meringue Doesn’t Hold Its Shape?
If your meringue isn’t holding its shape, it could be due to under-whipping the egg whites or moisture in the bowl. Ensure your mixing bowl is clean and dry, and whip the egg whites until they form stiff peaks. Adding a bit more sugar can also help stabilize the meringue.
