Raspberry Meringues made easy with Jell-O, egg whites, sugar, chocolate chips & pecans! Light & airy raspberry cookies with lovely flavor.

Looking for a fresh twist on a classic meringue cookie, look no further! The chocolate chips and pecans bring a delightful crunch and rich taste, making this easy meringue recipe a bit more interesting. Adding a simple chocolate topping ties everything together for a sweet finish!

What makes this recipe stand out from others?

• This recipe uses raspberry gelatin powder to add a unique twist to traditional meringues. The gelatin not only gives subtle fruity flavor but also helps stabilize the meringue, making it light and airy.
• The combination of chocolate chips and pecans adds a delightful contrast in texture. The mini chocolate chips melt just right without overwhelming the delicate meringue, while the pecans provide a nice crunch.
• This meringue recipe is straightforward and quick to make. It calls for simple ingredients that many people already have at home.

Ingredients for Raspberry Meringues Cookies

Egg whites: You need 3 egg whites for the base of the cookie recipe.

Gelatin: Use 3 TBSP of raspberry gelatin powder, rounded, not level, to help stabilize the meringue.

Sugar & Salt: Adding ¾ cup of sugar sweetens these treats perfectly, while ⅛ tsp salt balances flavors.

White vinegar: The addition of white vinegar ensures the meringue holds its shape well during baking.

Add ins: For amazing flavor and texture, add mini chocolate chips and finely chopped pecans.

Cookie topping: Combine semisweet chocolate chips with shortening to create the smooth, rich topping.

Key Tips for Making Meringue Cookies

1. Use room temperature egg whites to achieve maximum volume quickly. Avoid any yolk contamination, as fat prevents the whites from whipping properly.
2. Add gelatin powder gradually with sugar to stabilize the meringue and infuse raspberry flavor evenly. Don’t overbeat, or the texture could become grainy.
3. Cooling meringues in the oven after baking helps dry them without cracks.

How long are these good for & how do you store them?

Raspberry meringues stay fresh for up to 5-7 days when stored in an airtight container. They should be kept in a cool, dry place away from moisture to avoid becoming sticky or soft.

For longer storage, these cookies can be frozen up to one month.

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Raspberry Meringue Recipe

Raspberry Meringues made easy with Jell-o, egg whites, sugar, chocolate chips & pecans! Light & airy meringue cookies with lovely flavor.

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Raspberry jello Meringues

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 90 cookies

Calories 30kcal

Author Jessica & Nellie

Ingredients

• 3 egg whites
• 3 TBSP raspberry gelatin powder rounded TBSP, not level
• ¾ cup sugar
• 1 tsp white vinegar
• ⅛ tsp salt
• 1 ½ cups mini chocolate chips
• ½ cup finely chopped pecans

Chocolate Drizzle:

• ¼ cup semisweet chocolate chips
• 1 tsp shortening

Instructions

• Preheat oven to 250°F. Line 2 baking sheets with parchment and set aside.
• Place egg whites in a small mixing bowl; let stand and room temperature for 30 minutes. Beat the egg whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 TBSP at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
• Use a medium scoop to measure out about 1 TBSP portions onto parchment lined baking sheets. Bake at 250°F for 20-25 minutes or until firm to the touch. Turn oven off; leave the cookies in the oven with the door ajar for about 1-1/2 hours or until cool.
• In a microwave or saucepan, melt the chocolate chips and shortening; stir until smooth. You can either drizzle the chocolate over the cookies or spoon a small amount on wax or parchment paper, then set each cookie on the dollop of chocolate. (If you opt to cover each cookie bottom with chocolate, you'll need about 1/2 cup chocolate chips.) Let sit to cool.

Notes

Store meringues in an airtight container on the counter; they stay fresh for about 1 week. 

Freeze cookies for up to 1 month in an airtight container or ziplocked bag. 

Nutrition

Calories: 30kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 8mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg

How do you ensure meringues come out light and airy?

Use clean, grease-free bowls and beat egg whites until stiff peaks form. Add sugar gradually, ensuring it fully dissolves to create a stable meringue. Gently fold in gelatin and other mix-ins to keep air pockets intact.

How can you incorporate chocolate chips without them sinking?

Toss chocolate chips in a small amount of cornstarch or powdered sugar before folding them in. This helps distribute the chips evenly and prevents them from settling at the bottom while baking.

Love these meringue cookies? Try more of our favs here:

• Try this easy recipe with incredible flavor for Chocolate Andes Mint Meringue Cookies. With a few simple ingredients you can have a delightful treat in no time!
• Switch up the flavor profile with these Lemon Meringue Pie Cookies. A delightful twist on a classic cookie!
• A fun holiday treat are these Mint Chocolate Chip Meringue Cookies. They are elegant and make a wonderful addition to any dessert table.
• Simplify the flavor with these Easy Vanilla Meringue Cookies. Make them with just 5 ingredients and minimal effort!
• For pure indulgence, whip up a batch of these Chocolate Dipped Peppermint Meringues. A perfect gift for your next cookie exchange!

Raspberry Meringues made with a few basic ingredients that you probably already have on hand! This easy meringue recipe creates light & airy cookies with amazing flavor.

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