Best 2 Raspberry Chocolate Chip Meringues Recipes
In the realm of sweet and airy confections lies a delectable treat known as raspberry chocolate chip meringues. Picture crisp, light meringue shells, tinged with the delicate pink hue of raspberries and studded with rich chocolate chips, all harmonizing in a delightful symphony of flavors and textures. Whether you're an experienced baker seeking to elevate your dessert repertoire or a novice cook eager to explore the world of meringue-based wonders, this guide will lead you on a culinary journey, revealing the secrets to crafting the perfect raspberry chocolate chip meringues. From selecting the ripest raspberries and the finest chocolate chips to understanding the science behind meringue-making, we'll delve into every aspect of this delectable creation, ensuring that your meringues emerge from the oven as ethereal, delectable delights.
Let's cook with our recipes!
RASPBERRY-CHOCOLATE CHIP MERINGUES
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 60
Number Of Ingredients 9
Steps:
- Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
- In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
- Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
- Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
- In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g
RASPBERRY CHOCOLATE CHIP MERINGUES
I received this recipe from an e-mail group I belong to. You can substitute white chocolate chips if you would like. As an alternative to dropping by teaspoon, you can pipe small mounds on the parchment paper. This will make them relatively the same size.
Provided by Dreamgoddess
Categories Gelatin
Time 1h
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees.
- Combine the egg whites and salt in a bowl; beat until frothy.
- Gradually add in the gelatin and sugar; beat until each addition is dissolved.
- Beat until soft peaks form; add the vinegar and combine well.
- Fold in the chocolate chips.
- Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
- Bake at 250 degrees for 25 minutes; turn off the oven.
- Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
- This should take at least 20 additional minutes.
Tips:
- Use fresh egg whites: Fresh egg whites whip up better and produce a more stable meringue.
- Make sure the eggs are at room temperature: This will help the egg whites whip up more easily.
- Whip the egg whites gradually: Start on low speed and gradually increase the speed as the egg whites start to foam.
- Do not overwhip the egg whites: Overwhipping will make the meringue grainy and dry.
- Add the sugar gradually: Adding the sugar too quickly can cause the meringue to deflate.
- Fold in the dry ingredients gently: Overmixing can deflate the meringue.
- Bake the meringues at a low temperature: This will help them to dry out without browning.
- Let the meringues cool completely before removing them from the oven: This will help to prevent them from cracking.
Conclusion:
Raspberry chocolate chip meringues are a delicious and easy-to-make treat. With a few simple tips, you can create perfect meringues that are light, airy, and full of flavor. These meringues are perfect for any occasion, and they are sure to be a hit with everyone who tries them.
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