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Raspberry Meringues in a cup

Raspberry Meringues

Course: desserts
Cuisine: American, dessert, Italian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Dry Time: 6 hours
Total Time: 2 hours
Servings: 48
Calories: 17kcal
These Raspberry Meringue cookies are a simple, easy, and low-calorie sweet treat for any occasion!
Print Recipe

Ingredients

  • 4 large egg whites 120 grams at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup 200 grams superfine or caster sugar (If you don't have superfine sugar, you can to make it by taking regular granulated sugar and processing it in a food processor for 30 seconds or so. (Do NOT process the sugar too long or you will make powdered sugar.)
  • 1/2 teaspoon pure vanilla extract or white vanilla flavoring
  • 1/2 teaspoon raspberry flavoring
  • Red writing gel.

Instructions

  • Preheat oven to 200F.
  • Place the rack in the center of the oven.
  • Line a baking sheet with parchment paper.
  • Prepare a pastry bag by fitting it with a small star tip.
  • Place the egg whites in a completely clean bowl of an electric mixer.
  • Use the whisk attachment of an electric mixer and beat the egg whites on medium-low speed until foamy.
  • Add cream of tartar and continue beating the whites until it holds soft peaks.
  • Add the sugar slowly while beating continually and beat the egg whites until stiff peaks are formed.
  • Beat in the vanilla extract and raspberry flavoring.
  • **To test if the meringue is done, rub a little between your thumb and finger. If it still feels gritty then the sugar has not fully dissolved; continue beating until it feels smooth.
  • To keep the parchment paper from moving around on the cookie sheet, place a dab of meringue under each corner.
  • Inside a pastry bag fitted with a small, star tip, paint the gel (starting at the tip end) into 6 vertical stripes evenly spaced around the bag.
  • Carefully, spoon the meringue into the pastry bag and pipe the meringue in a on the parchment paper in circular shapes. As each shape is finished, let up on the pressure to the bag and swirl the tip off in a circular motion.
  • Bake at 200F for 1 1/2 hours then turn off the oven.
  • Prop the oven door open with a wooden spoon and leave the meringues in the oven to dry for 6 hours or overnight.
  • The meringues will keep well 7-10 days.
  • Enjoy!

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Sodium: 4mg | Potassium: 9mg | Sugar: 4g