Chocolate Raspberry Meringue Cookies: Super Easy Recipe

When I don't have a ton of time to bake but still want to add a sweet touch to our table, I love trying cookie recipes that are quick and easy- and no fail. 

So I went on a hunt yesterday for decadent chocolate cookies that I've never tried before and came across Once Upon a Chef's recipe for Fudgy Double Chocolate Meringues. Curiosity piqued, I thought that yes, her recipe looks delicious, but I can tweak it to give it a Valentine's Day spin with raspberry!

The cookies have a light, super crunchy crust and the mainly-hollow insides have a bit of an under cooked brownie texture- perfect for my family's sweet tooth.

Chocolate Raspberry Meringue cookies Recipe

Preheat oven to 350 Degrees

Line two cookie sheets with parchment paper

Ingredients

• 6 ounces of semi-sweet chocolate chips
• 2 large egg whites
• 1/8 t. cream of tartar
• 1/2 t. raspberry extract
• pinch of salt
• 1/4 cup white sugar
• 1/2 cup milk chocolate chips

Step One

Add 6 ounces of semi-sweet chocolate to a sauce pan on low. My burners melt chocolate beautifully on 2. 

Step Two

While the chocolate chips are melting, separate two large eggs and save the whites for the recipe. Add the whites to a super clean mixing bowl (even the slightest hint of oil in it will not allow the egg whites to whip properly!), add the cream of tartar and salt and begin whipping on medium high speed.

Step Three

Once the egg whites have formed soft peaks, add in the raspberry extract and sugar and turn up the speed to high. You're looking for stiff peaks that will hold their shape when you turn them upside down.

Step Four

Take the beautifully melted chocolate and milk chocolate chips and pour them into the side of the bowl. Using the folding method, GENTLY FOLD the chocolates into the meringue. You want to keep as many of those teeny air pockets as you can. Do not over mix. 

 Step Five

Depending on what size cookies you'd like (I used a tablespoon so I baked larger cookies), take spoonfuls of batter and gently place on parchment-lined cookie sheets. Keeping about an inch in between, add cookie batter to both sheets and bake at 350 Degrees for 8-10 minutes. Mine took exactly 9. 

Once out of the oven, leave on the baking sheets for about five minutes too cool and harden. 

The Result

These cookies are a fun and delicious recipe and you can tweak it with different extracts to cater to your taste. I can see orange, cherry- practically any fruit flavored extract working well and, of course, vanilla as in the original recipe.