Directions:
- Preheat oven to 170°F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding.
- Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks.
- Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce.
- Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4 from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping.
- Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color.
- Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight.
- Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.34 Kcal (177 kJ) | ||
| Calories from fat | 1.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 14.05mg | 1% | |
| Potassium | 45.25mg | 1% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 134.69 Kcal (564 kJ) | ||
| Calories from fat | 4.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 0% | |
|---|---|---|---|
| Sodium | 44.69mg | 1% | |
| Potassium | 143.93mg | 1% | |
| Total Carbs | 30.19g | 3% | |
| Sugars | 25.71g | 32% | |
| Dietary Fiber | 3.42g | 4% | |
| Protein | 3.38g | 2% | |
| Vitamin C | 12.7mg | 7% | |
| Iron | 0.5mg | 1% | |
| Calcium | 14.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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