Cocoa Carob Raspberry Swirled Meringue Cookies
by Cathy ConnallyCocoa Carob Raspberry Swirled Meringue Cookies
Rated 5 stars by 1 users
Category
Dessert
Prep Time
20 minutes
Cook Time
90 minutes
These Cocoa Carob Raspberry Swirled Meringue Cookies were adapted from a Globe and Mail recipe printed on December 16, 2017
Author:Cathy Connally
Ingredients
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3 Large egg whites or 6 tsp Meringue Powder plus 6 tbsp water
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¼ tsp cream of tartar
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¼ cup sugar
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½ cup mashed raspberries
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1 tsp cornstarch or 1 tsp arrowroot
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Pinch of salt
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½ tsp vinegar white or apple
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½ tsp vanilla or raspberry liqueur
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3 tbsp cocoa
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½ tbsp toasted carob powder (optional)
Directions
Preheat oven to 200F and prepare a parchment paper lined baking sheet.
In a large glass bowl (or stainless steel), beat egg whites (or meringue + water) until foamy.
Add the cream of tartar and continue to beat until the beaters leave a trail through the whites.
In a small bowl, stir together the sugar, cornstarch or arrowroot and salt. Slowly pour the sugar mixture into the egg whites, beating until they hold stiff, glossy peaks and have the texture of shaving foam.
Beat in the vinegar (essential for a soft centre).
Sift the cocoa, carob and bits of mashed raspberries and fold over a few times to give it a swirl effect.
Drop large spoonful onto the parchment lined baking sheet, slightly swirling the tops and bake for 1 ½ hours, until dry. You can turn the oven off and open the door and leave the cookies inside to cool.
When they are cool, peel them off carefully and serve them with ice cream or store in an airtight container.