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 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.