2 large egg whites (preferably not from a carton)
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/3 cup white granulated sugar
1/3 cup powdered (or confectioner's) sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon ground cinnamon
2 cups fresh raspberries, rinsed (also great with strawberries or mixed berries)
1/4 cup semi- or bittersweet chocolate chips (I use Ghirardelli brand), melted*
1/4 cup white chocolate chips (I use Ghirardelli brand), melted*
*The package gives directions on how to melt the chips in the microwave, which I find is the easiest method.
- Preheat oven to 275 degrees F. Line a cookie/baking sheet with parchment paper and draw six evenly spaced 3-inch diameter circles with a pencil (I used a 3-inch biscuit cutter).
- Pour egg whites, cream of tartar, and vanilla extract into a large mixing bowl and let stand until egg whites reach room temperature, about 30 minutes.
- While you are waiting, place the granulated sugar and cocoa in a mini food processor or blender (I have a Magic Bullet) and pulse to combine. (You don't have to do this but it makes the sugar extra-fine which makes it easier to incorporate into the egg white mixture later and you don't have to spend the extra money for super-fine sugar in the grocery store). To this mixture, add the powdered sugar and cinnamon and set aside.
- Use the whisk attachment of an electric mixer if you have it and beat at medium-high speed until the mixture is very foamy and you have very soft peaks forming.
- Increase to high speed and begin adding the sugar mixture, one tablespoon at a time until all has been incorporated and/or you have glossy, stiff peaks.
- Dollop even amounts of the meringue batter into the center of each of the circles you drew on the parchment paper. Spread the batter into a circle with the backside of a spoon, making the outer sides a little higher than the middle. Place baking sheet in the oven for about 20-25 minutes or until cookies are firm to the touch. Remove from oven and place cookies on wire rack to cool thoroughly.
- To serve, place 1/3 cup raspberries on top of each meringue and drizzle with one heaping teaspoon each of melted semi-sweet chocolate and white chocolate.
Yield: 6 meringue cookies with toppings
Serving Size: 1 meringue cookie with 1/3 cup raspberries and 1 teaspoon of each chocolate
Allergen Info: contains eggs