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.

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8 Responses to “Lemon Cupcakes”

  1. #
    MrsPresley — February 16, 2008 at 7:55 pm

    i love lemon! these cupcakes look great!

  2. #
    Katie — February 17, 2008 at 12:48 am

    Vegan Cupcaks Take Over the World are one of my brother and my FAVORITE cookbooks. These look great. I love the idea of folding in lemon curd!

  3. #
    CB — February 17, 2008 at 1:19 am

    I am a fan of lemon after the DB challenge and putting it in a cupcake is just genius! Yummy!

  4. #
    Alanna — February 19, 2008 at 12:09 am

    Oh my gosh…these sound AMAZING! I must try them…

  5. #
    Carrie — February 19, 2008 at 1:45 am

    These look great!

  6. #
    Renea — February 20, 2008 at 3:35 pm

    Wow, my mouth is just watering looking at those!

  7. #
    June — February 24, 2008 at 8:01 pm

    You’ve been tagged! Please check out my blog for more details.

  8. #
    Humanclone — March 3, 2008 at 5:05 am

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