Mmm raspberry meringues. These little bites are like flavored air. There are so few ingredients, but they make enough raspberry meringues to serve to a crowd. I love that they’re light and not overly sweet or rich, which makes them a great alternative to traditional desserts.
One of the volunteer jobs I do for the PTO at the wee ones’ school is to provide hospitality for various events. At our family dance, I made my Mexican sheetcake brownies, and I’ve made everything for teacher dinners during parent teacher conferences from an herbed potato salad to chicken tortilla soup and everything in between.
For Teacher Appreciation Week, we provide a sweets table for the teachers, and it’s always filled with brownies and cookies that are calorie heavy, and as much as the teachers appreciate them, there are always leftovers. Couple that with the fact that I know that Litlte Miss’s teacher is gluten free, and I knew I wanted to make something a little different this year.
I’ve made meringues before. They’re so quick to make, and baking them means leaving them in a warm oven that has been turned off. So if I need to run errands or even make these late at night to be ready the next day, this is my go to item. I didn’t want to make mocha meringues because I was shockingly out of cocoa powder, so I decided to go with a nice spring flavor and make raspberry meringues.
It isn’t raspberry season yet, so I didn’t use fresh raspberries to make these, but that is definitely in the plan later this summer when we go raspberry picking. Instead, I used raspberry extract, something you can easily pick up at any grocery store.
Raspberry Meringues Recipe
Preheat your oven to 200 degrees.
As with most meringues, you start with egg whites in a very clean bowl. Beat them with your cream of tartar, starting on low and turning it up gradually as you start to whip them up. As you start to have soft peaks form, begin to add the sugar slowly while still beating your egg whites.
Once it is entirely incorporated, add your raspberry extract and continue beating. Add the food coloring, if you choose, to give them a soft pink color and mix until stiff peaks form. Don’t overbeat or your eggs will start to separate, but you want this to be fairly solid.
Prepare a piping bag or zip top bag. I like to use a star tip to give the raspberry meringues a little texture, but it works just find if you snip a corner of your bag instead. Spoon the meringue into the bag.
Pipe them onto a sil pat or parchment paper covered cookie sheet. You can pipe them as close together as you like, as they won’t spread into each other. Just make sure they aren’t actually touching. Making them bite size, about the size of a medium strawberry, is my favorite because you can enjoy more than one without feeling too decadent.
Once you have them all on the sheet, place them into your oven, and turn it off. They will bake with the residual heat. This recipe usually makes almost two full pans, and it works just fine to put both in the oven at once on different racks.
Leave them in the oven overnight or for at least two hours to dry completely. Once they’re done, they will easily pop off the baking sheet. Store them in a tightly sealed container on your counter for up to a week.
- 3 egg whites
- 1/4 t cream of tartar
- 3/4 c sugar
- 1 t raspberry extract
- red food coloring, optional
- Preheat your oven to 300 degrees.
- In a very clean glass or metal bowl with a very clean whisk attachment, add your egg whites and cream of tartar. Mix slowly then increase the speed to beat until soft peaks form.
- Once you have soft peaks, scrape down your bowl and turn the mixer back on. Slowly add the sugar while beating your eggs. Once all the sugar has been added, turn off your mixer and scrape down the sides again. Add the raspberry extract and food coloring and whip until you have stiff peaks.
- Add your meringue to a piping bag or gallon size baggie. Snip off a corner or use a wide star tip, then pipe onto a cookie sheet covered in a sil pat or parchment paper. Pipe them close together, as they won't spread or rise.
- Place in your 300 degree oven and turn off the heat. Let them hang out in the oven for two hours or overnight before removing. Pull from the cookie sheet carefully to avoid breaking them, then store in a tightly sealed container for up to a week.