Raspberry Meringue Recipe
Raspberry Meringues made easy with Jell-o, egg whites, sugar, chocolate chips & pecans! Light & airy meringue cookies with lovely flavor.
Servings: 90 cookies
Calories: 30kcal
Ingredients
- 3 egg whites
- 3 TBSP raspberry gelatin powder rounded TBSP, not level
- ¾ cup sugar
- 1 tsp white vinegar
- 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: 5mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg