Description
Delicate, cloud-like Raspberry Meringue Cookies with a crispy exterior and slightly chewy center. These naturally gluten-free treats feature beautiful pink swirls from freeze-dried raspberries and melt in your mouth with every bite. Perfect for tea parties, gifts, or elegant desserts!
Ingredients
4 large egg whites, room temperature
1 cup granulated white sugar
1/2 cup freeze-dried raspberries, crushed into fine powder
1/4 teaspoon cream of tartar (optional)
Pinch of salt
1/2 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper.
2. Crush freeze-dried raspberries into a fine powder using a food processor or place in a bag and crush with a rolling pin.
3. In a stand mixer with whisk attachment, beat egg whites on medium speed until foamy, about 1-2 minutes.
4. Add cream of tartar and salt, increase to medium-high speed until soft peaks form.
5. Gradually add sugar, 1 tablespoon at a time, while continuing to beat.
6. Beat on high speed for 5-7 minutes until stiff, glossy peaks form and sugar is completely dissolved.
7. Gently fold in raspberry powder using a rubber spatula, creating swirls (don’t fully incorporate).
8. Transfer meringue to a piping bag fitted with a large star tip and pipe 1.5-inch mounds onto prepared baking sheets, spacing 1 inch apart.
9. Bake for 90 minutes to 2 hours until cookies are completely dry and lift easily from parchment.
10. Turn off oven, crack door slightly, and leave cookies inside for 1 hour to cool gradually.
11. Transfer to wire rack to cool completely before serving or storing.
Notes
Room temperature egg whites whip to greater volume – let eggs sit at counter for 30 minutes before separating.
Make sure all equipment is completely clean and grease-free, as even a tiny bit of fat will prevent proper whipping.
Don’t make these on humid or rainy days – moisture in the air prevents proper drying.
Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
Can substitute freeze-dried strawberries, blueberries, or mixed berries for different flavors.
For chocolate version, add 2 tablespoons unsweetened cocoa powder with the raspberry powder.
- Prep Time: 20
- Cook Time: 120
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 cookies
- Calories: 45
- Sugar: 9g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: raspberry meringue cookies, gluten-free cookies, meringue cookies, raspberry cookies, French meringue, light cookies, elegant desserts