Chewy Raspberry Meringues
These swirly meringues — which are more confection than cookie — are extremely easy to make, and fun too. To get the pretty swirls, you need to use a very, very light touch, or you’ll end up with pink meringues- which would be OK too, but to get good swirls, you’ll want to dribble in the raspberry puree and use a rubber spatula to cut it through the white mixture just a few times. As you scoop up spoonfuls of the meringue the two colors will continue to mix. I like to use two soup spoons to pick up and shape each meringue, using one to push the mixture off of the other. You can use an offset spatula or another smaller spoon to make swoops and swirls once they are on the baking sheet if you want.
All of this is not just for show! The tart flavor of the raspberries cuts the sweetness of the meringues, and if you want to add crushed freeze-dried raspberries to the tops, go for it. I am on the fence about this, because though I like the way they look and taste, I am not a huge fan of raspberry seeds, so choose your own adventure! You’ll still get plenty of raspberry flavor from the puree.
These will bake up with a crisp shell and a marshmallow-like interior. Let them cool in the oven for a couple of hours or sneak them out when they are still warm for an even more pillowy melt-in-your-mouth texture.
These make a nice, easy, and not too rich sweet treat for Valentine’s Day whether for your own household or to box up and gift to friends and neighbors, just keep them separated using wax paper or small cupcake liners so they don’t stick to each other.
Makes about 24
1 10-ounce bag frozen raspberries, thawed
2 cups/402 g granulated sugar
6 large/180 g egg whites
Pinch of cream of tartar
Pinch of coarse salt
1 teaspoon vanilla paste or extract
1 tablespoon cornstarch
Crushed freeze-dried raspberries, optional
Combine raspberries, ½ cup sugar, and ¼ cup water in a small saucepan. Bring to a boil and cook about 5 minutes until the raspberries have completely broken down and the liquid looks thick and syrupy. Set a mesh strainer over a small bowl and push the mixture through to strain out the seeds. Discard the seeds. Let cool slightly (it’s OK if it’s still warm).
Heat the oven to 225°F. Line 2 baking sheets with parchment paper or baking mats. Combine the egg whites, cream of tartar, salt and remaining 1½ cups sugar in the heatproof bowl of an electric mixer and set it over a pot of simmering water. Whisk constantly until the sugar is completely dissolved, and the mixture is hot to the touch, about 3 minutes.
Transfer to a stand mixer fitted with the whisk attachment, and beat until very stiff, glossy peaks form, 5 to 7 minutes. Beat in the vanilla. Sift the cornstarch over the mixture and gently fold it in. Dribble the raspberry puree (you may not need it all) into the bowl, and gently swirl it in using a few light strokes.
Dollop the meringue into 12 equal piles on each sheet pan. Sprinkle with freeze-dried raspberries if desired. Bake the meringues for 1 hour. Turn the oven down to 200°F and bake 1 hour longer. Turn off oven and leave until cool. (it’s best to make these the day before or morning of the day you want to serve them.) Once cool, store in an airtight container for up to two weeks.