Raspberry & Pink Peppercorn Meringues – a delicious recipe with egg whites, cream of tartar, salt, sugar, raspberry, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in extract and food coloring if desired.
2
Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined
3
. Bake at 300u00b0 for 20-25 minutes or until set and dry. (Turn oven off; leave meringues in oven for 1 hour.) Remove to wire racks.
4
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an airtight container.
314
kcal
Calories
11
g
Fat
45
g
Carbs
10
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 9 ingredients. The key ingredients include: 3 large egg whites, 1/4 teaspoon cream of tartar, Pinch salt, 3/4 cup sugar, and more.
Yes, Raspberry & Pink Peppercorn Meringues 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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