Light and Crispy Raspberry Meringue Cookie Recipe

These light and crispy raspberry meringue cookies are made with raspberry jam to give them a deliciously sweet and slightly tart flavor that goes perfectly with a drizzle of melted chocolate. Get the recipe and watch a meringue piping demo below!

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In order for meringue cookies to have a crispy texture, they need to bake at a low temperature for a couple of hours. I baked these at 180˚ F for 2 hours and then I let them sit in the oven overnight after turning the oven off.

How Do You Store Meringue Cookies?

To store meringue cookies, layer them with parchment paper in an airtight container. Keep them at room temperature for up to a week or freeze them for up to 3 months.

Here’s what you’ll need to make these Raspberry Meringue Cookies

Ingredients

• ½ cup (93 grams) granulated sugar
• ½ cup egg whites (3 large egg whites)
• ¼ cup (70 g) seedless raspberry jam (I used Polaner All Fruit brand)
• ½ tsp cream of tartar
• Pink food coloring (optional)
• Chocolate chips or melting chocolate for drizzling. (I used Sweet Tooth Fairy Chocolate Meltables. They require no tempering and they set quickly with a shiny finish.)

Equipment

• Medium pot of simmering water
• Heat proof mixing bowl 
• Whisk
• Thermometer 
• Stand mixer with whisk attachment or hand mixer 
• Large decorating bags
• Decorating tip 1M 
• Parchment lined baking sheets
• Parchment paper cut half to form a triangle to make a parchment cone

Instructions

1. Preheat your oven to 180˚F (82˚C). 
2. Place egg whites, sugar, raspberry jam, and cream of tartar into the mixing bowl and whisk to combine. 
3. Place the bowl over a simmering pot of water and heat the mixture until it reaches 120˚F (49˚C) while whisking constantly. 
4. Remove the bowl from the simmering water and place it on the stand mixer with a whisk attachment. If you’re using a hand mixer, place the bowl onto a non-skid, heat proof surface.
5. Whip the mixture on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and whip the mixture until stiff peaks form, about 2 more minutes.
6. Add a drop of pink food coloring, if you like.
7. Fit a decorating bag with a decorating tip 1M and fill the bag with the meringue.
8. Pipe swirls of meringue on parchment lined baking sheets.
9. Bake the meringue cookies at 180˚F (82˚C) for at least 2 hours. After turning off the oven, keep the meringue cookies in the oven and allow them to cool completely (I let mine sit in the oven overnight). 
10. Melt about ½ cup of chocolate chips. 
11. Fold a parchment triangle into a parchment cone (see the video tutorial). To do this, place the triangle of parchment paper flat on the table with the longest side facing up and the center point facing down. Roll the right corner of the triangle in so that it meets the center point. Roll the left corner of the triangle around so that it meets the center point in the back. Hold both corners at the center point and adjust them up and down slightly until the opening in the tip of the cone is as small as you can make it. Fold the loose ends in so that they don’t move. Fill the bag with a few spoonfuls of melted chocolate and fold the open end of the cone away from the seam to seal the cone. 
12. Cut a small hole in the tip of the parchment cone and drizzle the chocolate over the meringue cookies. Allow the chocolate to set. 

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Yield: 84 1.5" meringue cookies

Raspberry Meringue Cookies

Print

These light and cripsy meringue cookies are made with raspberry jam, giving them a deliciously sweet and slightly tart flavor that goes perfectly with a drizzle of chocolate.

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• ½ cup (93 grams) granulated sugar
• ½ cup egg whites (3 large egg whites)
• ¼ cup (70 g) seedless raspberry jam (I used Polaner All Fruit brand)
• ½ tsp cream of tartar
• Pink food coloring (optional)
• Chocolate chips or melting chocolate for drizzling (I used Sweet Tooth Fairy Chocolate Meltables)

Instructions

1. Preheat your oven to 180˚F (82˚C).
2. Place egg whites, sugar, raspberry jam, and cream of tartar into the mixing bowl and whisk to combine.
3. Place the bowl over a simmering pot of water and heat the mixture until it reaches 120˚F (49˚C) while whisking constantly.
4. Remove the bowl from the simmering water and place it on the stand mixer with a whisk attachment. If you’re using a hand mixer, place the bowl onto a non-skid, heat proof surface.
5. Whip the mixture on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and whip the mixture until stiff peaks form, about 2 more minutes.
6. Add a drop of pink food coloring, if you like.
7. Fit a decorating bag with a decorating tip 1M and fill the bag with the meringue.
8. Pipe swirls of meringue on parchment lined baking sheets.
9. Bake the meringue cookies at 180˚F (82˚C) for at least 2 hours. After turning off the oven, keep the meringue cookies in the oven and allow them to cool completely (I let mine sit in the oven overnight).
10. Melt about ½ cup of chocolate chips.
11. Fold a parchment triangle into a parchment cone (see the video tutorial). To do this, place the triangle of parchment paper flat on the table with the longest side facing up and the center point facing down. Roll the right corner of the triangle in so that it meets the center point. Roll the left corner of the triangle around so that it meets the center point in the back. Hold both corners at the center point and adjust them up and down slightly until the opening in the tip of the cone is as small as you can make it. Fold the loose ends in so that they don’t move. Fill the bag with a few spoonfuls of melted chocolate and fold the open end of the cone away from the seam to seal the cone.
12. Cut a small hole in the tip of the parchment cone and drizzle the chocolate over the meringue cookies. Allow the chocolate to set.
    

Notes

To store the meringue cookies, layer them with parchment paper in an airtight container. Store them at room temperature for up to one week or in the freezer for up to three months.