Ingredients for Raspberry Chocolate Chip Meringues
- 4 large egg whites
- a pinch of salt
- Raspberry Gelatin Powder
- 1 cup (200g) granulated sugar
- 1 teaspoon white wine vinegar
- 1 cup (170g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup (170g) raspberry freeze-dried powder
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How to Make Raspberry Chocolate Chip Meringues
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, combine 4 large egg whites and a pinch of salt.
- Beat with an electric mixer until soft peaks form.
- Gradually add 1 cup (200g) granulated sugar, 1 tablespoon at a time, beating until each addition is fully dissolved and glossy peaks form.
- Gently whisk in 1 teaspoon white wine vinegar and 1 teaspoon vanilla extract.
- Gently fold in 1 cup (170g) raspberry freeze-dried powder and 1 cup (170g) semi-sweet chocolate chips (or white chocolate chips).
- Using a teaspoon or a piping bag, drop or pipe mounds onto the prepared baking sheet, leaving some space between each meringue.
- Bake for 25 minutes at 250°F (120°C).
- Turn off the oven and leave the meringues inside with the door slightly ajar for at least 30-45 minutes, or until completely cool and crisp to the touch.
- Once completely cool, carefully remove the meringues from the baking sheet and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
163g
Fat
25g
Carbs
14g