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Raspberry-Chocolate Chip Meringues

Raspberry-Chocolate Chip Meringues
  • Prep 45 min
  • Total 5 hr 45 min
  • Servings 60
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don’t let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you’ll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist—with an absolutely delicious payoff!
By Betty Crocker Kitchens
Updated August 5, 2019

Ingredients

  • 1 package (1.25 oz) freeze-dried raspberries
  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon red liquid food color
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups dark chocolate chips
  • 5 teaspoons shortening

Steps

  • 1
    Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
  • 2
    In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
  • 3
    In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
  • 4
    Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
  • 5
    Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
  • 6
    In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Make sure egg whites are yolk-free, or your meringue may deflate. To prevent mixing yolk into the whites, crack eggs, one at a time, and place each egg white into a custard cup to ensure it is free of yolk before transferring it to the mixing bowl. A clean glass, metal or copper bowl is best for whipping meringue. Egg whites whip best at room temperature. For food safety reasons, don’t allow eggs to remain at room temperature for more than 30 minutes.
  • An easy way to fill your piping bag is to place it, tip down, in a quart container or a large pint glass, and fold the top opening down around the glass, like a collar. Fill the bag halfway, and bring ends together; twist and squeeze mixture toward tip, and pipe. You can use canvas or heavy-grade plastic piping bags that can be reused, or disposable plastic decorating bags that make cleanup even easier.
  • Make a template to guide you in piping perfectly sized meringues. To do so, place a round cookie cutter, 1 1/2 inches, on parchment, and trace rows. Flip over the paper, so you aren’t piping over ink, and ta-da!—you only have to fill in the circles.
  • Freeze-dried raspberries work well in this recipe, because they add intense flavor without extra liquid. Their dryness makes it easy to process them into a powder. Dry hands before sprinkling ground raspberries over meringues, to prevent clumping. Find freeze-dried fruit in the dried fruit and nut section of larger chain grocery stores.
  • Take your time dipping the meringues’ bottoms. It’s useful to keep some paper towels within reach, so you can keep your fingers clean and the meringues smudge free. Place dipped meringues on fresh parchment. This will make it easier to remove them after the chocolate has set.

Nutrition Facts

Serving Size: 1 Meringue
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
40mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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