Raspberry-Chocolate Meringues

Photo: Levi Brown


Yield: About 54 (serving size: 2 meringues)

Recipe Time

Prep: 30 Minutes
Bake: 1 Hour, 40 Minutes

Nutritional Information

Calories 27
Fat 1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 9 mg
Calcium 0.0 mg


2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch of salt
1/3 cup sugar
1/2 teaspoon raspberry extract
3 ounces bittersweet chocolate, chopped


1. Preheat oven to 200ºF. Line a baking sheet with parchment.

2. Using an electric mixer on medium speed, beat egg whites, cream of tartar and salt until soft peaks form, about 2 minutes. Gradually beat in sugar until mixture is glossy with stiff peaks, about 3 minutes. Fold in extract.

3. Spoon meringue into a pastry bag fitted with a star tip. Pipe into 1 1/2-inch stars on sheet, 1/2 inch apart.

4. Bake until firm and crisp but not browned, 1 hour 30 minutes to 1 hour 40 minutes. Slide parchment, with meringues, off sheet onto a wire rack. Let cool completely before removing meringues from parchment.

5. Set a small bowl over a pan of simmering water. Place two-thirds of chocolate in bowl and melt, stirring occasionally. Remove bowl; stir in remaining chocolate until melted.

6. Line a baking sheet with parchment. Dip bottom of 1 meringue in chocolate, wipe off excess against side of bowl and transfer to sheet. Let stand until set. Repeat.

Genevieve Ko,


December 2013
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