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Raspberry Meringues

Total Time

Prep: 20 min. Bake: 25 min./batch


7-1/2 dozen

As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.
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  • 3 large egg whites
  • 3 tablespoons plus 1 teaspoon raspberry gelatin powder
  • 3/4 cup sugar
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup finely chopped pecans
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
  3. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool.
  4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

Nutrition Facts

2 each: 68 calories, 4g fat (2g saturated fat), 0 cholesterol, 14mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

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