Raspberry-Chocolate Chip Meringues

 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

Steps

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.

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

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.

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.


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.


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.



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