Raspberry-Chocolate Chip Meringues Recipe
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don’t let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker Test Kitchens. Once you get down to it, we think you’ll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist—with an absolutely delicious payoff!
package (1.25 oz) freeze-dried raspberries
egg whites, room temperature
teaspoon cream of tartar
teaspoon pure vanilla extract
teaspoon red liquid food color
cup miniature semisweet chocolate chips
cups dark chocolate chips
Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.
Ove Glove Oven Mitt Customer Reviews
Really protect your hands. Follow directions and don’t let them get wet. Fingers of glove are a little narrow, may cause a problem for someone with larger hands. But really protect hands from heat better than any other type of pot holder I’ve tried. – Kimberly, July 2, 2020
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WARNING: This product extends the time to handle hot objects. It is NOT permanent protection against fire or heat. Do not use this glove with steam or while glove is wet. Can result in injury if not used accordingly to instructions.