These delicate and airy Chocolate Covered Raspberry Meringue Cookies are packed with a burst of raspberry flavor, then dipped in smooth, rich chocolate. With the perfect balance of sweetness and tanginess, they make for an irresistible treat. Whether you’re indulging in a light snack or preparing a dessert for a special occasion, these cookies are a guaranteed crowd-pleaser.
Ingredients
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup freeze-dried raspberries, crushed into powder
1/4 cup dark chocolate chips
1 tablespoon coconut oil (or butter)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a large, clean mixing bowl, I beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
I then add the cream of tartar and continue beating, gradually adding the sugar, one tablespoon at a time, until stiff, glossy peaks form.
After that, I add the vanilla extract and crushed freeze-dried raspberries, gently folding them into the meringue mixture until evenly incorporated.
Using a spoon or piping bag, I drop spoonfuls or pipe small rounds of meringue onto the prepared baking sheet, leaving some space between each one.
I bake the meringues for 1 hour and 15 minutes, or until they’re dry and crisp. Once they’re done, I turn off the oven and let them cool completely inside with the oven door slightly ajar.
While the meringues cool, I melt the dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method), stirring occasionally until smooth.
Once the meringues have cooled, I dip the bottoms of each meringue into the melted chocolate and place them on a parchment-lined tray to set.
I allow the chocolate to harden at room temperature, or refrigerate them for faster setting.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 cookies
Calories: 100 kcal per cookie
Variations
For a different flavor twist, I can try substituting the freeze-dried raspberries with another fruit powder, such as strawberry or blueberry.
I could also experiment with white chocolate instead of dark chocolate for a creamier flavor.
If I prefer a more intense raspberry taste, I can add a bit of raspberry extract into the meringue mixture.
Storage/Reheating
These meringue cookies can be stored in an airtight container at room temperature for up to 1 week. If I want them to last longer, I can freeze them for up to 2 months.
I don’t need to reheat them, as they are meant to be enjoyed crisp and cold, but if I do want to enjoy them slightly warm, I can let them sit at room temperature for 10-15 minutes before serving.
FAQs
How can I ensure the meringues are crispy?
To make sure the meringues are crispy, I bake them at a low temperature and allow them to cool completely in the oven with the door slightly ajar. This helps dry them out and ensures they hold their crisp texture.
Can I make these cookies ahead of time?
Yes, I can make these cookies a few days ahead. They keep well in an airtight container at room temperature or in the freezer for a longer shelf life.
Can I use fresh raspberries instead of freeze-dried ones?
Fresh raspberries will add too much moisture, which can affect the meringue’s texture. It’s best to use freeze-dried raspberries for a more concentrated raspberry flavor without the extra moisture.
How do I melt the chocolate properly?
I melt the chocolate using the double boiler method to prevent it from burning. I place the chocolate and coconut oil in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.
Can I use a different kind of chocolate?
Absolutely! While dark chocolate adds a nice richness, I can substitute it with milk chocolate or white chocolate for a different flavor profile. Just keep in mind the sweetness levels will change with each variation.
Conclusion
These Chocolate Covered Raspberry Meringue Cookies are a perfect blend of light and crispy texture with vibrant raspberry flavor and a smooth chocolate dip. I love how easy they are to make and how they satisfy my sweet cravings without being too heavy. Whether I’m serving them at a party or just enjoying them as a personal treat, they never fail to impress.
Recipe:
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Chocolate Covered Raspberry Meringue Cookies
These Chocolate Covered Raspberry Meringue Cookies are a delightful combination of crispy meringue, tangy raspberry powder, and smooth chocolate. A perfect dessert for any occasion, they offer a burst of fruity flavor balanced with the richness of dark chocolate. Light, airy, and irresistible, they are the perfect snack for satisfying your sweet cravings without the guilt. Ideal for making ahead and sharing with friends and family, these cookies are sure to impress.
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies
Ingredients
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup freeze-dried raspberries, crushed into powder
1/4 cup dark chocolate chips
1 tablespoon coconut oil (or butter)
Instructions
-
Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
-
In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
-
Add the cream of tartar and gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form.
-
Gently fold in the vanilla extract and crushed freeze-dried raspberries.
-
Drop spoonfuls or pipe small rounds of meringue onto the baking sheet.
-
Bake for 1 hour 15 minutes, or until dry and crisp. Let cool in the oven with the door slightly ajar.
-
While the meringues cool, melt the dark chocolate and coconut oil in a heatproof bowl over simmering water (double boiler method).
-
Once the meringues are cool, dip the bottoms into the melted chocolate and place them on parchment paper to set.
-
Allow the chocolate to harden at room temperature or refrigerate to speed up the process.
Notes
You can experiment with white chocolate for a creamier taste or substitute raspberry powder with strawberry or blueberry powder for different fruit flavors.
To keep the meringues crispy, store them in an airtight container and avoid using fresh fruit, as it can add unwanted moisture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 12 cookies
- Calories: Dessert, Cookies
