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!

Ingredients

  • 1 package (1.25 oz) freeze-dried raspberries
  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon red liquid food color
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups dark chocolate chips
  • 5 teaspoons shortening

Instructions

  • Step

    1

    Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
  • Step

    2

    In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
  • Step

    3

    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.
  • Step

    4

    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.

  • Step

    5

    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.

  • Step

    6

    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.

Nutrition

50Calories
2gTotal Fat
0gProtein
8gTotal Carbohydrate
7gSugars

Recipe Tips

  • tip 1

    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • tip 2

    Make sure egg whites are yolk-free, or your meringue may deflate. To prevent mixing yolk into the whites, crack eggs, one at a time, and place each egg white into a custard cup to ensure it is free of yolk before transferring it to the mixing bowl. A clean glass, metal … 

  • tip 3

    An easy way to fill your piping bag is to place it, tip down, in a quart container or a large pint glass, and fold the top opening down around the glass, like a collar. Fill the bag halfway, and bring ends together; twist and squeeze mixture toward tip, and pipe. You can use canvas or heavy-grade plastic piping bags that can be reused, or disposable plastic decorating bags that make cleanup even easier.