Raspberry Vanilla Meringue Cookies

This is another recipe I tried for the baby shower. I actually had two different Meringue cookie recipes. One was really intense in the directions. They other one, because of my experience with meringue, I knew it wouldn't turn out if you did what she said. So I combined the two recipes and this is what I have. They turned out so good that I made a second batch. I think these would be perfect for Valentines.

Raspberry Vanilla Meringue Cookies

2 egg whites, room temperature

1/2 tsp cream of tartar

2/3 cup powdered sugar

1/2  tsp raspberry extract (I used Strawberry Extract because that is what I had)

½ tsp vanilla extract

food coloring (optional) – I didn’t color mine and they were a perfect soft baby pink from the extract

Preheat your oven to 175 degrees. Line one cookie sheet with parchment paper and set aside.

In a glass bowl, whisk your egg whites until foamy. Stir in the cream of tartar and beat until it is mixed in fully. Slowly mix in half of the sugar. Once combined you can add the extracts and food color if using. Whip in the remaining sugar until very stiff peaks form.

Place a large star tip in a cake decorating bag. Fill bag with meringue. Pipe your meringues into 1 inch circles or your desired shape. Place into the oven. Bake for 1 ½ hours. Then turn off the oven and prop the door open. Leave meringues in oven to cool for at least 30 minutes, until completely dried. I think I left mine if for an hour or so until I remembered them!

One of the original recipes recommended dipping them in chocolate if you want. I might try that next time! Enjoy!

Recipe Source: One Sweet Appetite