Description
Light, airy, and delightfully crisp meringue cookies with a sweet-tart raspberry swirl. A perfect fat-free treat that melts in your mouth.
Ingredients
Scale
For the Crust:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam
Instructions
1. Prepare the Crust:
- Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.
- In a very clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating on high speed until the meringue is thick, glossy, and stiff peaks form. Beat in the vanilla extract.
- Place the raspberry jam in a small bowl and stir to loosen it. Drop small spoonfuls of jam over the meringue and gently fold it in just 2-3 times to create a swirled effect; do not overmix.
- Drop heaping tablespoonfuls of the meringue mixture onto the prepared baking sheets, or pipe into kisses using a large star tip. Bake for 1.5 to 2 hours, or until the meringues are dry and firm to the touch. Turn the oven off and let the meringues cool completely inside the oven with the door closed for at least 2 hours or overnight.
Notes
You can customize the seasonings to taste.