Raspberry Meringues
These light and airy cookies are great on their own or even more lovely when they are sandwiched with decadent fillings! make some today!!!
Servings: 24
Ingredients
- 6 large egg whites (or 3/4 cup refrigerated egg whites)
- 1 tsp cream of tartar optional
- 1 1/2 cups granulated sugar
- 1 tbsp white vinegar
- 2 tsp cornstarch
- 1 tsp raspberry extract optional (you can use vanilla)
- 1 cup raspberry jam for filling
- 1 cup hazelnut spread for filling
Instructions
- Preheat oven to 200F. Line two large baking sheets with parchment.
- Take your mixing bowl and wipe it with a bit of white vinegar making sure it is free of any fat - which is one of the only things that will deflate your whites.
- Place the bowl in the electric mixer and, using the whisk attachment if you have it, beat the egg whites until they begin to get foamy. Add in the cream of tartar if using and continue beating until the whites begin to form soft peaks. Slowly add (stream) in sugar and continue until the peaks become stiff, then slowly add in cornstarch, vinegar and raspberry extra (if using). Scrape bowl and whip again until just combined.
- With a large spoon, scoop meringue into a piping bag fitted with an attachment of your choice and pipe out the filling into a heart shape (see photos in post for direction) or a circle if that is easier onto the parchment and bake for 1 1/2 hours (the cookies will be hard to the touch and should have no browning).
- Remove from oven and let cool completely on baking sheets.Remove cooled cookies to a platter and match cookies up with similar sized cookies to fill. Slather each cookie with either hazelnut spread or raspberry jam (or both) and sandwich together with another cookie.
- See recipe notes for storing cookies.
Notes
These cookies are best kept in an airtight container so the meringues stay crisp. They are best to be filled just before being served!