These Raspberry Meringue Cookies are light, crispy, and oh-so-sweet! Made with fluffy egg whites and a hint of raspberry, they melt in your mouth.
They look as good as they taste! I love making them for special occasions or just as a fun afternoon treat. Bonus: they’re gluten-free, so everyone can enjoy!
Key Ingredients & Substitutions
Egg Whites: The most crucial ingredient in meringue. Make sure they’re at room temperature for the best results. In a pinch, egg whites from a carton can also work!
Granulated Sugar: Almost any kind of granulated sugar will do, but using superfine sugar helps create a smoother meringue. If you want it less sweet, consider using 3/4 cup instead.
Cream of Tartar: This helps stabilize the egg whites, but if you don’t have it, lemon juice can serve as a substitute. Use 1/2 teaspoon of lemon juice for each 1/4 teaspoon of cream of tartar.
Freeze-Dried Raspberry Powder: If you can’t find this, use a small amount of raspberry jam mixed with a teaspoon of cornstarch for a similar flavor. Just keep in mind it may not create the same swirly look.
Fresh Raspberries: Totally optional, but they add a nice touch as a garnish! You could also use other berries like blueberries for variety.
How Do You Achieve Perfectly Stiff Meringue?
Getting your meringue to the right consistency can be tricky. Here are some steps to ensure it’s perfect:
- Start with a clean bowl and mixer. Even a little fat can prevent egg whites from whipping properly.
- Beat the egg whites on medium speed until they’re foamy, and then add the cream of tartar—this helps firm them up.
- When adding sugar, do it gradually—this helps dissolve the sugar and creates a smooth texture.
- Beat until you see stiff, glossy peaks. If you turn the bowl upside down, the meringue should stay in place!
Remember, patience is key! Don’t rush the process, and you’ll have beautiful, fluffy meringue cookies.
Raspberry Meringue Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freeze-dried raspberry powder (or finely ground freeze-dried raspberries)
- Fresh raspberries, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 1.5 to 2 hours to bake. Plus, you’ll want to let the meringues cool completely in the oven, which will take another hour or so. So, expect around 3 hours total, but most of that time is hands-off while they bake and cool!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 225°F (110°C). While the oven heats, line two baking sheets with parchment paper. This will help prevent sticking while the meringues bake.
2. Beat the Egg Whites:
In a clean, dry mixing bowl, add the egg whites. Use an electric mixer on medium speed and beat them until they become foamy, about 2 minutes. This is the first step to creating fluffy meringue!
3. Add Cream of Tartar:
Now, add the cream of tartar. This helps to stabilize the egg whites. Continue beating until soft peaks start to form. It’s like a soft pillow of egg whites!
4. Gradually Add Sugar:
It’s time to add the sugar! Do this slowly, about a tablespoon at a time, while still beating. Once all the sugar is added, switch to high speed. Keep beating until you see stiff, glossy peaks and the sugar is fully dissolved. This part is key for a nice, firm meringue!
5. Add Vanilla:
Next, gently beat in the vanilla extract. This will add a lovely flavor to your meringues.
6. Create the Raspberry Swirl:
To give your meringues a beautiful raspberry swirl, sprinkle the freeze-dried raspberry powder onto a piece of parchment paper. Carefully swipe the powder inside the piping bag so that it sticks to the sides. This creates a lovely effect when you pipe the meringue!
7. Pipe the Meringues:
Now, spoon the meringue mixture into your prepared piping bag fitted with a large star tip. Pipe swirled meringue cookies onto the prepared baking sheets, making each cookie about 1.5-2 inches in diameter. Make sure to space them about an inch apart to give them room to expand a little while baking.
8. Bake the Meringues:
Place the baking sheets in the preheated oven and bake for about 1.5 to 2 hours. They should be dry to the touch and easily lift off the parchment paper when done.
9. Cool in the Oven:
After baking, turn off the oven. Leave the meringues in the oven to cool completely. This helps them become nice and crispy.
10. Serve and Enjoy:
Once cooled, gently peel the meringues off the parchment paper. Serve them with fresh raspberries for garnish, if you like. Store any leftovers in an airtight container to keep them crisp.
Now you can enjoy these delightful, light, and crispy raspberry swirled meringue cookies! Perfect for any occasion!
Can I Use Egg Whites from a Carton?
Absolutely! Carton egg whites can be a convenient alternative. Just make sure to measure out the equivalent of four large egg whites as stated in the recipe, and they’ll work just fine!
How Can I Adjust the Sweetness of the Meringues?
If you prefer your meringues to be less sweet, you can reduce the sugar to 3/4 cup. Keep in mind that this may affect the texture slightly, but they’ll still be delicious!
How Should I Store Leftover Meringues?
Store any leftover meringue cookies in an airtight container at room temperature. They can stay fresh and crispy for up to a week. Avoid refrigerating them, as moisture can make them chewy.
Can I Substitute Fresh Raspberries for the Freeze-Dried Powder?
While fresh raspberries will add great flavor, they won’t create the same swirl effect in the meringue. If you want to use them, consider pureeing and straining the raspberries, then swirling that puree into the meringue, but don’t add too much, or it might affect the consistency!
