RASPBERRY WHITE CHOCOLATE MERINGUES

Jan 6, 2013

smitten ⋅ gluten free ⋅ chocolate, cookies, dessert, lemon, raspberry ⋅ 6 comments

•These beauties were the last of my vacation experiments.  I had some time off from work and played around in my kitchen a lot.  I enjoy meringue cookies and since it’s the new year, I wanted to make a “healthy’ cookie that is full of flavor.  Felt a little inspired from 2 of my favorite flavors lemon and raspberries, and a little in the Valentine’s Day spirit♥  These cookies do take some patience, beating the egg whites and carefully folding in the ingredients and you need to be dedicated to babysit them in the oven for  a couple hours (hope I didn’t scare you off) but the end results are cloud like cookies with a crunchy outside and chewy inside filled with bursts of lemon, raspberry and white chocolate flavors throughout.   

 

 

 

 

3 egg whites-at room temp

1/4 tsp kosher salt

1/4 tsp cream or tartar

3/4 cup super fine granulated sugar-or pulse regular sugar in blender for a few

1/2 tsp lemon zest

1/4 cup chopped white chocolate-I used Nestle white chocolate chips

1/2 cup frozen raspberries

 

makes 25(ish) cookies

prep and baking time-3 1/2 hours

225°

 

Line 2 baking sheets with parchment paper and spray lightly with cooking spray.  Pour out a 1/2 cup frozen raspberries.  Set aside and let defrost while you work on the cookies.  Pre heat oven to 225°

In a clean mixer bowl, fitted with a whisk attachment, beat the eggs until frothy.

Add in the kosher salt

and the cream of tartar. 

Beat on med high speed until soft peaks form.

Add in the sugar, only 1 tbls at a time, keeping the whisking at med high speed.

Once all of the sugar is added, turn speed up higher, and whisk until stiff peaks form.  Not quite there yet….

that’s it!!

Add in the lemon zest.

Pour in the chopped white chocolate and carefully fold in with a spatula.  Don’t mix hard, you don’t want to lose all of the air that is in the egg whites.

With a fork, smash the raspberries.

With a slotted spoon, add the raspberries in the egg white mixture, leaving any excess juice in the measuring cup.  Fold the raspberries in, just a couple times to keep that striped look.

Using 2 spoons, dollop the meringue mixture about 1 inch apart on the baking sheets.  Pop into the oven for 1 hour. 

Remove and check the progress.  There might be a little juice coming out of the cookies, don’t worry, it will release from the paper too.  What you are looking for is for the outside of the cookies to be hardened and start to release from the parchment paper.  Make sure to rotate pans while cooking.  Depending on your oven (convection works faster) these cookies can take up to 2.5 hours in the oven.  Mine, in a regular conventional oven took 2 hours.  Remove from pans and let cool on wire racks.  They will crisp up while cooling.  Store in an airtight container for a couple days♥Enjoy

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