Raspberry Chip Meringues came up in conversation the other day, when a friend and I were discussing gluten-free cookies. Also known as Forgotten Cookies, meringue cookies are made with egg whites, sugar and chips and are naturally gluten-free. This variation is particularly fun because the meringues are flavored with gelatin, and you can customize the flavors.
Raspberry Chip Meringue Tips
So this version is a hot pink raspberry! The cookies bake up crisp through and through and have a pretty good flavor (if you like artificial raspberry). And the recipe is really simple, as it can be spooned or piped. The meringue batter is kind of soft, so if you pipe it you’ll want to use a round tip rather than a star. I don’t think the star would hold it shape. Also, this is a great way to use the tiny miniature size chocolate chips. They look much better than larger chips and you can use more of them without deflating the meringue.
We’re enjoying the Raspberry Chip Meringues, but I think my next batch will be Orange Dreamsicle themed with orange flavored gelatin and white chips. I’ll post a photo when I get around to changing flavors. With just the two of us, it will take a while to finish this first batch, which makes around 24 cookies.
Meringue cookies tend to freeze well, but they’ll also stay fresh if sealed in a cookie tin or airtight container. I do not recommend refrigerating them.
Forget the Jell-O
If you like the idea of these cookies but aren’t into using gelatin, I have a few other recommendations for you.
- Chewy Chai Meringues — Macadamia nuts and chai spices make these extra special. Unlike the Raspberry Chip which are crispy through and through, the Chewy Chai have chewy centers.
- Date Nut Chocolate Chip — Also chewy and very good.
- Brownie Chip Meringues — Two types of chocolate, semisweet and bittersweet, in the form of chips and melted chocolate, make these cookies extra satisfying. You definitely won’t miss the flour. In addition the Brownie Chip Meringues, there are the Maya Gold Crackle Tops. These are extremely chocolaty and more like flourless chocolate cookies than meringue cookies.
- Hazelnut Chip Meringues — Back in the day I made these with Splenda for a lower carb cookie. I haven’t yet tested with other sweeteners, but they can probably easily be made keto with a monkfruit or erythritol blend.
I hope you enjoy the Raspberry Chip Meringues or one of the other recipes I’ve linked to.
Raspberry Chip Meringues
- 2 large egg whites
- 1 pinch salt
- 6 tablespoons powdered sugar (50 grams)
- 2 tablespoons granulated sugar (25 grams)
- 3 tablespoons raspberry flavored gelatin (36 grams)
- 3/4 teaspoon white vinegar
- 3/4 cup miniature chocolate chips
- Preheat oven to 200 degrees F. Line two cookie sheets with parchment paper.
- If you are planning on piping, fit a large pastry bag with a 1 inch tip. Otherwise, you can skip piping and just use spoonfuls of meringue.
- Mix together sugars and flavored gelatin. Set aside.
- Beat egg whites until white and foamy. Add salt and continue beating, gradually adding sugar mixture until mixture is billowy and pink. Continuing to beat until stiff just barely start to form. The batter will be somewhat soft, but you it should hold a round shape when piped. The cookies will puff up somewhat in the oven as well.
- Beat in vinegar, then fold in chocolate chips.
- Spoon or pipe the batter onto parchment lined baking sheets, spacing 2 inches apart. Put in the oven at 200 for about 2 hours. Check to make sure the cookies are not browning too quickly. They should stay pink and just drink out. If your cookies seem to be browning, turn off the heat and just leave them in the closed oven.