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Raspberry-Chocolate Meringues

Health DECEMBER 2013

  • Yield: Yield: About 54 (serving size: 2 meringues)
  • Prep time:30 Minutes
  • Bake:1 Hour, 40 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 27
  • Fat: 1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 9mg
  • Calcium: 0.0mg

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Raspberry-Chocolate Meringues recipe