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
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Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
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In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
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Add the cream of tartar and gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form.
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Gently fold in the vanilla extract and crushed freeze-dried raspberries.
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Drop spoonfuls or pipe small rounds of meringue onto the baking sheet.
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Bake for 1 hour 15 minutes, or until dry and crisp. Let cool in the oven with the door slightly ajar.
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While the meringues cool, melt the dark chocolate and coconut oil in a heatproof bowl over simmering water (double boiler method).
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Once the meringues are cool, dip the bottoms into the melted chocolate and place them on parchment paper to set.
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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
