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.
- 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.
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.