Raspberry Meringue Cookies
Made with just 5 ingredients, these Raspberry Meringue Cookies come together rather quickly.
Ingredients
- 5 egg white
- 1 tablespoon raspberry powder (or 3 T. raspberry jam)
- 1 teaspoon cream of tartar
- salt pinch
- 1 1/2 cups granulated sugar
Instructions
- Preheat oven to 170 degrees. Line 2 baking sheets with a silicone mat or parchment paper.
- In a large mixing bowl, add in the egg whites and raspberry powder. Whisk until most of the powder is absorbed. Using a stand mixer and the whisk attachment, place the mixer on high and let it go until soft peaks form.
- Add the cream of tartar and salt. Turn the mixer back on high to continue mixing.
- While there are still soft peaks, add in the sugar a couple tablespoons at a time. Make sure you take your time. Continue to beat on high until all the sugar is in the meringue and the meringue has formed stiff peaks. When you take the attachment off and hold it upside down, the peaks shouldn't immediately fall. They should hold their peak.
- Using a piping bag and the 1M tip or the tip of your preference, scoop the meringue into the bag. Pipe large flat cookies. Starting in the center and working your way outwards.
- Bake for 2 1/2 hours or until very dry. They may take longer depending on the day. Turn off the oven and let the cookies cool inside the oven. The cookies should peel right off the mat or parchment paper. Keep in an airtight container.
Notes
- To store any leftover meringue cookies, place in an air tight container or ziploc bag at room temperature for up to 3 days.
Nutrition Information
Nutrition Facts
Serving: 36 servings
Amount Per Serving
Calories 36
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.5g | 1% |
| Fat | 0.03g | 0% |
| Sodium | 7mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 9g | 18% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 0.5mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.