Raspberry Meringue Cookies

Hubby absolutely loved the Peppermint Chocolate Meringue cookies I made for my 12 Days of Cookies in December. We were talking about what other flavors of meringues I could make. He suggested raspberry dipped in chocolate. We both agreed that I had to make these that night. I searched the internet and came upon this recipe on Cooks.com. I decided to omit the chocolate chips and instead dip the meringues in chocolate after baking them.

Raspberry Meringue cookies – make 9 dozen3 egg whites
1/8 tsp. salt
3 1/2 tbsp. raspberry Jello (1 3 oz pkg)
3/4 c. sugar
1 tsp. vinegar
1 c. miniature chocolate chips – I omitted
Dark chocolate + vegetable oil for dipping
Beat egg whites and salt until foamy.

Add Jello and sugar gradually; beat until stiff peaks form and sugar is dissolved.

Mix in vinegar; fold in chocolate chips.

Drop from teaspoon onto ungreased cookie sheets covered with brown paper bag (I piped these into kisses onto my Silpat). Bake at 250 degrees for 25 minutes.

Turn off oven; leave cookies in oven 20 minutes longer. Let stand 5 minutes and remove.

    Pin It

3 Responses to “Chocolate Biscoff Cupcakes”

  1. #
    1
    Christina @ This Woman Cooks! — September 14, 2011 at 8:47 pm

    I haven’t tried Biscoff spread yet. Don’t think I’ve seen it in the stores here. I’ll be on the lookout so I can make these!

  2. #
    2
    nicole — February 9, 2013 at 9:26 am

    I won a cupcake contest with these!

    • beantownbaker — February 9th, 2013 @ 11:11 am

      Congrats! So maybe I should rename these “Award Winning Chocolate Biscoff Cupcakes”!!

Leave a Comment