Raspberry And Brown Sugar Meringue Cookies – a delicious recipe with Egg Whites, u00bc, u00bc, Frozen Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300 F and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
2
Add the egg whites to the bowl of your stand mixer, with whisk attachment fixed. Whisk the eggs on medium-high speed just until peaks form, about 3-4 minutes. Taking the caster sugar, add about a teaspoon at a time, fully mixing on medium-high speed after each addition. Next take your brown sugar, and with the mixer set on low, whisk in the brown sugar. When fully incorporated, increase the speed yet again to medium-high for about 25 seconds. Very gently fold in the frozen raspberries so that they do not break apart and bleed through.
3
Dollop the meringue about 1 1/2 inches apart on the prepared baking sheets in heaping tablespoons. You may also pipe them if you have the patience and time.
4
Bake the meringue cookies for 1 hour and 5 minutes or until they are firm. Turn off the oven, but leave the meringue cookies inside. Let them cool completely in the oven.
5
Serve the meringue cookies immediately, or cover them with plastic wrap and refrigerate until you are ready to serve.
244
kcal
Calories
10
g
Fat
27
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 Large Fresh Room Temperature Egg Whites, 1/4 cups Superfine/caster Sugar, 1/4 cups Light Brown Sugar, 1-1/2 cup Frozen Raspberries (frozen, Not Thawed).
Yes, Raspberry And Brown Sugar Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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