A Culinary Journey
These are an excellent and exciting twist on the traditional meringue cookie. I’m really late with this post, but I made them right before Valentine’s day because the cookies turn out a festively pink color due to the addition of raspberry jello to the mix. This recipe lends a subtle raspberry flavor to the cookie and is a wonderful complement to the little bits of chocolate provided by the mini chocolate chips. As with other meringue recipes involving chocolate chips that I have attempted in the past, I can’t seem to get the meringue to remain pipeably stiff upon the addition of the chips. Instead, the cookies must be spooned onto the baking sheet and fall into more rounded shapes than a traditional meringue batter would do. I got the recipe from a friend of my mother’s; I might have her inquire about the technique if it is possible to keep the egg whites stiff.
Makes about 3 dozen cookies.
Ingredients:3 egg whites 1/8 teaspoon salt 3 ½ tablespoons raspberry jello (do not use sugar free) ¾ cup sugar 1 teaspoon vinegar 1 cup miniature chocolate chips (preferable to regular sized ones)
- Beat egg whites and salt until foamy.
- Add jello and sugar 1 tablespoon at a time and continue to beat until stiff peaks form.
- Mix in vinegar.
- Fold in chocolate chips.
- Line cookie sheets with brown or parchment paper. Drop by teaspoon onto paper. Bake at 250 degrees for 1/2 hour and leave in oven turned off until totally cold (works well over night).