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Raspberry-Chocolate Chip Meringues
Raspberry-Chocolate Chip Meringues
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Prep Time:
45 minutes
Total Time:
5 hours 45 minutes
Delicious raspberry meringues with a chocolate dip. Easy to make with a hand mixer and simple instructions from Betty Crocker™. Transform wet ingredients into fluffy clouds for a sweet reward!
Ingredients:
  • 1 package (1.25 oz) freeze-dried raspberries
  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon red liquid food color
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups dark chocolate chips
  • 5 teaspoons shortening
Instructions:
  • Preheat your oven to 250°F and adjust racks to upper and lower positions. Line 2 large cookie sheets with parchment paper.
  • Place fresh and vibrant raspberries into the food processor. Process them until they are finely ground. Set aside 1 teaspoon for garnishing later.
  • In a large bowl, whip egg whites, cream of tartar, and vanilla with an electric mixer on high speed until foamy. Gradually beat in sugar, one tablespoon at a time, until stiff, glossy peaks form and sugar is nearly dissolved, about 5 to 8 minutes. Remember to scrape the sides of the bowl occasionally. Ensure not to underbeat. Stir in the remaining ground raspberries and food coloring, then beat on high speed to combine. Gently fold in 1 cup of miniature chocolate chips.
  • Prepare a large decorating bag with a large round piping tip. Fill it with half of the mixture. Pipe mounds that are 1 1/2 inches high with a 1 1/2-inch base onto a cookie sheet, spacing them 1 inch apart. Repeat the process with the remaining meringue mixture.
  • Place both cookie sheets in the oven and bake for 30 minutes. Then, rotate the pans to different racks and turn them from front to back. Bake for an additional 15 minutes. Turn off the oven and let the meringues sit in the oven with the door closed for 30 minutes. Remove from the oven and sprinkle the remaining 1 teaspoon of ground raspberries over the tops of the meringues. Allow the meringues to cool at room temperature on cooling racks for about 2 hours. Finally, remove the meringues from the parchment paper and transfer them to new cooking parchment paper-lined cookie sheets.
  • Place 1 1/2 cups of dark chocolate chips and shortening in a small microwavable bowl. Microwave uncovered on High for 60 seconds. Stir well and continue to microwave in 15-second intervals until the mixture is smooth. Dip the bottom of each meringue into the melted chocolate, allowing excess to drip off. Place on a lined cookie sheet and repeat with the remaining meringues. Let them sit for about 3 hours until the chocolate sets. Store in an airtight container in a single layer.

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