I just love a light, airy dessert. After an indulgent or particularly heavy meal, or even just as a light afternoon treat, something about these raspberry meringue cookies just makes them the perfect treat when you want something sweet without regret.
I was excited to have these gorgeous, fresh raspberries to compliment the cookies, and decided to play on that wonderful meringue cookie shape to create these Raspberry Sundae Meringue cookies!
These would be a great cookie recipe for entertaining, or for a cute snack for the kids’ lunches. Anyone lucky enough to receive one of these raspberry sundae meringue cookies won’t be able to stop themselves from smiling at their cuteness!
If you’ve never made a meringue, please don’t be intimidated. Unlike their fancy, French counterpart – the macaron – meringues are a little bit more forgiving. The only real “skill” involved is being able to whip egg whites into fluffy peaks, which I’ll give you the secrets for today!
Ingredients for Raspberry Sundae Meringue Cookies:
- 3 cold egg whites
- ¾ C sugar
- 1/8 tsp cream of tartar
- 1 tsp raspberry extract (try to find a natural version for best flavour)
- 1 drop red food coloring (optional, again I like to look for a natural extract-based food dye)
- 4 oz. chocolate (for melting and decorating, optional)
- 1 pint raspberries (optional)
Prepare by sticking a very clean glass or metal bowl in the fridge to chill, and covering 2 baking sheets with parchment paper. If you want to pipe your meringues, you’ll need a ziploc bag or piping bag — but you can also just use a spoon to scoop the meringues.
Take the bowl out of the fridge and whip the egg whites in it on medium-high speed until they start to thicken.
Add the cream of tartar and extract, and then beat on high until egg whites are thick and firm (forming stiff peaks).
At this point add in the sugar a couple of teaspoons at a time while continuing to beat. Add the food colouring, if desired.
Once everything has been whipped together, you can scoop the meringue mixture into a piping bag (or just spoon out 2-3″ rounds of batter onto the cookie sheets).
When piping the cookies, you would normally wet your finger in a bit of water and smooth down the little peaks that form when you pull the piping bag away. However, if you are planning on decorating with the raspberries, you may want to leave that little peak to keep the raspberry in place.
Keep the meringues all the same size — I prefer a 2-3″ cookie for this recipe.
Bake at 185 F for 45 minutes. I prefer to bake each sheet individually, but you can alternatively bake both at the same time and switch the pans every 15 minutes to ensure even baking.
Once cool, decorate with melted chocolate (you can melt chocolate in the microwave or in a metal or glass bowl over a pot of boiling water) and top with a single raspberry.
I hope you liked this raspberry sundae meringue cookie recipe — make sure to pin it for later, and if you’d like to receive my recipes, parenting inspiration, and hands-on learning ideas to your e-mail, make sure to sign up for my free weekly newsletter!