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Cherry Meringue Puffs
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Prep Time:
1 hour 20 minutes
Total Time:
2 hours
Elevate meringue cookies with vibrant cherry gelatin and a decadent white chocolate drizzle.
Ingredients:
  • 3 egg whites
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/2 box (4-serving size) cherry-flavored gelatin (about 3 tablespoons)
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
Instructions:
  • Place egg whites in a medium bowl and allow to come to room temperature for about 30 minutes. In the meantime, line 2 large cookie sheets with cooking parchment paper or foil.
  • Preheat your oven to 300°F. Use an electric mixer to beat egg whites, vinegar, and salt on high speed until soft peaks form. Gradually add in sugar and gelatin until stiff peaks form, scraping the bowl occasionally. Transfer half of the mixture into a large decorating bag fitted with a large star tip #824 (with at least a 1/2-inch opening). Pipe puffs that are about 1 inch wide and 1 inch high onto cookie sheets, spacing them about 1 inch apart. Repeat with the rest of the mixture.
  • Bake for 18 to 20 minutes until dry but not brown. Turn off the heat and allow it to sit in the oven for 15 minutes.
  • Microwave 1 1/3 cups of baking chips in a small microwavable bowl on High for 45 to 60 seconds. Stir after 35 seconds until melted and smooth. Dip cookies into melted chocolate, place on waxed paper, and cool completely for about 20 minutes.
  • Place the rest of the baking chips in a small resealable freezer plastic bag. Microwave on High for 45 to 50 seconds, making sure to flip the bag over after 25 seconds. Squeeze the bag until the chips are melted and smooth. Cut a small tip off one corner of the bag and drizzle the melted chocolate over the cooled puffs. Allow the drizzle to harden for about 10 minutes before serving.

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