Wednesday, October 27, 2010

Pink Meringue Cookies

This little recipe is for some adorable Pink Meringue Cookies.  It’s my aunt’s recipe and makes for some delicious and pretty pastel cookies.

Pink Meringue CookiesPink Meringue Cookies recipe

  • 3 Egg Whites
  • 1/8 teaspoon Salt
  • 3/4 cup Sugar
  • 3 1/2 tablespoons Raspberry Gelatin
  • 1 cup Mini Chocolate Chips
  • 1 teaspoon Vinegar
  • a Brown Paper Bag

BEAT egg whites and salt until foamy.

Slowly ADD sugar and  gelatin (you can use another flavor is you have a preference other than raspberry).  BEAT until stiff peaks form and sugar is dissolved.

ADD chocolate chips and vinegar.  FOLD with a rubber spatula until vinegar is thoroughly mixed in and chocolate chips are evenly dispersed.

DROP by the teaspoonful onto a cookie sheet covered with a brown paper bag.  I just cut up a paper grocery bag, or you could also use a silicone baking mat.

BAKE for 25 minutes at 250 degrees.

Then turn OFF oven and leave cookies in for another 20 minutes.

I had a one leftover egg white from another recipe, so I decided to make a tiny batch of these meringues.  But because I had only one egg white I wanted to use, that meant modifying the recipe and only making a small batch of 8 cookies.

The original recipe (using quantities above) makes 3 dozen meringue cookies.

Pink Meringue Cookies ready for the oven Pink Meringue Cookies

Enjoy!  And please let me know if you have any questions about this recipe.

Credit: This is my aunt’s delicious Pink Meringue Cookies recipe.  All photos taken by me.  The pictured Pink Meringue Cookies were baked by me as well.


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