Raspberry Meringue Cookies |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 30 |
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I do not remember where I got this recipe, but I have been making it at christmas every year. I really love them! They are light and puffy and sweet. Yum! Ingredients:
3 egg whites, at room temperature |
1/4 teaspoon salt |
3 1/2 tablespoons raspberry gelatin powder |
3/4 cup sugar |
1 teaspoon white vinegar |
1 cup miniature white chocolate chips |
Directions:
1. Heat oven to 250º.
2. Beat egg whites with salt.
3. Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
4. Beat in vinegar.
5. Fold in white chocolate chips. (I actually prefer not to use these - but my husband likes it with them)
6. Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper. [If you make them too big, they won’t cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
7. Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
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