These Raspberry Meringue Cookies are like little clouds of sweetness with a tasty raspberry twist! They are light, crispy, and melt in your mouth—perfect for a treat or a special occasion.
Making these is a fun project! I love how the bright color makes them so pretty. Just whip up some egg whites, mix in sugar, and add raspberry goodness. It’s easy and totally worth it!
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are best for meringue. You can use pasteurized egg whites from a carton if you prefer. Just make sure they’re at room temperature for better volume when whipped.
Sugar: Granulated sugar is essential for stability and sweetness. If you’re looking to reduce sugar, consider using a sugar substitute suitable for baking, but the texture and flavor may slightly differ.
Cream of Tartar: This helps stabilize the egg whites and create a firmer meringue. If you don’t have it, lemon juice can be a good stand-in—using about the same amount will work fine.
Vanilla Extract: Vanilla adds a lovely flavor, but you could also use almond extract or even lemon extract for a twist!
Freeze-dried Raspberry Powder: This is key for flavor and color. If you can’t find it, you can make your own by blending freeze-dried raspberries into a powder. You could also try other fruit powders like strawberry or passion fruit.
How Do You Perfectly Whip Egg Whites?
Whipping egg whites can be tricky! Here’s how to get it right:
- Ensure your bowl and whisk are clean and dry to avoid any fat that can prevent the egg whites from whipping properly.
- Start beating the egg whites on medium speed until soft peaks form, meaning they hold their shape but tip over.
- Add sugar slowly, about a tablespoon at a time. This helps the sugar dissolve better and results in a smoother meringue.
- Continue to beat until stiff, glossy peaks form. This means the egg whites should stand straight up when the whisk is lifted.
- Be patient! If you add sugar too quickly or beat too fast, you can end up with a grainy texture.
With a bit of practice, you’ll master those fluffy egg whites every time!
Raspberry Meringue Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 tablespoons freeze-dried raspberry powder (or finely ground freeze-dried raspberries)
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 1.5 to 2 hours of baking time. Don’t forget to let the meringues cool for about 1 hour after baking. So, overall, you’re looking at around 2.5 to 3 hours but most of it is just waiting for the meringues to bake and cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper to prepare for your meringue cookies.
2. Prepare the Egg Whites:
In a clean, dry mixing bowl, add your egg whites along with the cream of tartar and a pinch of salt. This combination helps to stabilize the egg whites as you whip them.
3. Whip the Egg Whites:
Using an electric mixer, beat the egg whites on medium speed. Keep mixing until soft peaks begin to form. This will take a couple of minutes.
4. Add Sugar Gradually:
Once you see soft peaks, start adding the granulated sugar a tablespoon at a time. Make sure to continue beating on high speed. Keep going until you achieve stiff, glossy peaks and the sugar is fully dissolved.
5. Add Flavor:
Carefully beat in the vanilla extract, mixing until just combined.
6. Create the Raspberry Swirl:
For a lovely raspberry effect, lightly dust a few drops of raspberry powder inside a piping bag. If you like, you can also mix the raspberry powder with a tiny bit of water to form a paste and brush it inside the piping bag before filling it with meringue.
7. Pipe the Meringue:
Spoon the meringue mixture into the prepared piping bag. Pipe small mounds or rosettes onto the lined baking sheets, leaving about 1.5 inches between each one.
8. Bake the Meringues:
Place the baking sheets in the preheated oven. Bake the meringues for 1.5 to 2 hours until they are dry and crisp on the outside and can easily lift off the parchment without sticking.
9. Cool Down:
Once baked, turn off the oven and let the meringues cool completely inside with the oven door slightly ajar. This helps prevent any cracking.
10. Store and Enjoy:
Once cool, store your delicious Raspberry Meringue Cookies in an airtight container at room temperature. Enjoy your light, crisp treats!
Can I Use Egg Whites from a Carton?
Absolutely! Carton egg whites can be used in this recipe, just make sure they’re at room temperature for the best whipping results. Check the package for equivalent measurements if you’re using them instead of fresh egg whites.
How Can I Prevent the Meringues from Cracking?
To help prevent cracking, allow the meringues to cool slowly in the oven after baking. Keep the oven door slightly ajar so they can gradually release heat without sudden temperature changes, which can cause cracks.
Can I Make These Cookies Ahead of Time?
Yes, you can make these meringue cookies ahead of time! They store well in an airtight container at room temperature for up to a week. Just make sure they are completely cooled before storing.
What if I Don’t Have Freeze-Dried Raspberry Powder?
If you can’t find freeze-dried raspberry powder, you can make your own by blending freeze-dried raspberries until powdered. Alternatively, you could use a different fruit powder for a unique flavor and color, but keep in mind that the taste will change accordingly!
