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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5 Responses to “Banana Bread”

  1. #
    1
    birdutmasali — November 27, 2009 at 8:15 pm

    ı lıke banana bread
    very goog !

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    2
    Amanda — November 28, 2009 at 1:22 pm

    Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.

  3. #
    3
    Jen — November 28, 2009 at 7:23 pm

    Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.

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    4
    Ingrid — November 29, 2009 at 5:31 am

    I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
    ~ingrid

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    5
    Sarah — April 19, 2010 at 11:12 pm

    This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.

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