Raspberry Chocolate Chip Meringues
Delight in the airy, melt-in-your-mouth indulgence of Raspberry Chocolate Chip Meringues—an elegant treat that perfectly balances tart fruitiness with rich bursts of chocolate. These show-stopping meringues combine the natural vibrancy of freeze-dried raspberries with the satisfying crunch of mini chocolate chips, all nestled within a crisp, glossy shell. Made with just a handful of simple ingredients, including fluffy whipped egg whites and a touch of vanilla, this gluten-free and low-fat dessert is as stunning as it is effortless. Whether you're preparing a sweet addition to a tea party or an eye-catching edible gift, these raspberry-infused delights are sure to impress. Ready in just 20 minutes of prep, they bake to perfection in a low oven, resulting in a treat that stays fresh for days—perfect for make-ahead entertaining.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 15 grams Freeze-dried raspberries
- 1 teaspoon Vanilla extract
- 100 grams Mini chocolate chips
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
Place the freeze-dried raspberries in a food processor and pulse until they turn into a fine powder. Set aside.
Step 3
In a clean, dry mixing bowl, add the egg whites and salt. Use a hand mixer or stand mixer fitted with the whisk attachment to beat the egg whites on medium speed until soft peaks begin to form.
Step 4
Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form. This should take around 5-7 minutes.
Step 5
Gently fold in the raspberry powder and vanilla extract using a spatula, being careful not to deflate the egg whites.
Step 6
Once incorporated, add the mini chocolate chips and fold them in gently to distribute evenly throughout the meringue.
Step 7
Using a spoon or a piping bag fitted with a large round tip, scoop or pipe small mounds of the meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Step 8
Bake the meringues in the preheated oven for 90 minutes, or until they are dry and can easily be lifted off the parchment paper without sticking.
Step 9
Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This will help them dry out further and maintain their crisp texture.
Step 10
Store the meringues in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (448.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1346.0 |
| Total Fat 27.1g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 809.1mg | 0% |
| Total Carbohydrate 281.0g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 259.8g | |
| Protein 22.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.9mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 245.2mg | 0% |
Source of Calories