Raspberry Meringue Cookies
Light, airy, and bursting with fruity flavor, these Raspberry Meringue Cookies are a delightful treat that melts in your mouth! Made with just a handful of simple ingredients, including fluffy egg whites, raspberry extract, and a hint of pink gel food coloring, these cookies are as beautiful as they are delicious. A touch of crushed freeze-dried raspberries adds extra flavor and texture, making them irresistibly unique. Perfect for holiday spreads, tea parties, or everyday indulgences, these gluten-free cookies are baked low and slow for their signature crisp texture. With a prep time of just 20 minutes and an elegant piped design, these meringues are an easy yet stunning dessert. Store them in an airtight container to enjoy their sweetness for up to two weeks!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Raspberry extract
- 1 drop Pink gel food coloring
- 10 grams Optional: freeze-dried raspberries (crushed)
- 1 pinch Salt
- 0.25 teaspoon Cream of tartar
Directions
Step 1
Preheat the oven to 225°F (110°C) and line two large baking sheets with parchment paper.
Step 2
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until frothy.
Step 3
Add the cream of tartar and continue mixing on medium speed until soft peaks form.
Step 4
Start adding the granulated sugar one tablespoon at a time, making sure each addition is fully dissolved before adding the next. Beat the mixture on high speed until it forms stiff, glossy peaks. This may take about 7-10 minutes.
Step 5
Add the raspberry extract and the drop of pink gel food coloring. Gently fold them into the meringue until evenly distributed, being careful not to deflate the mixture.
Step 6
If using freeze-dried raspberries, gently fold them into the mixture for added flavor and texture.
Step 7
Transfer the meringue into a piping bag fitted with a star or round tip. Pipe small mounds or shapes onto the prepared baking sheets, leaving some space between each cookie.
Step 8
Bake the meringue cookies in the preheated oven for 90 minutes, or until they are firm and can be easily lifted off the parchment paper without sticking.
Step 9
Turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar. This helps to prevent cracking.
Step 10
Once cooled, store the raspberry meringue cookies in an airtight container at room temperature for up to two weeks.
Nutrition Facts
| Serving size | 337.4 grams (337.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 845 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 359mg | 16% |
| Total Carbohydrate 206.90g | 75% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 203.50g | |
| Protein 14.10g | 28% |
| Vitamin D 0IU | 0% |
| Calcium 9mg | 1% |
| Iron 0mg | 1% |
| Potassium 339mg | 7% |
Source of Calories