Raspberry-Chocolate Chip Meringues

Tips from the Betty Crocker Kitchens

• tip 1
  Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
• tip 2
  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.
• tip 3
  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.
• tip 4
  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.
• tip 5
  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.
• tip 6
  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.