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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4 Responses to “Brownie Sundae Ice Cream”

  1. #
    1
    Shannon — September 17, 2013 at 8:32 am

    yum. what a great way to make a brownie sundae much easier to make!

  2. #
    2
    magda — September 20, 2013 at 5:36 am

    mmmm, ice cream <3

  3. #
    3
    Dina — September 20, 2013 at 11:37 am

    delish flavor!

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