Cocoa Carob Raspberry Swirled Meringue Cookies
These Cocoa Carob Raspberry Swirled Meringue Cookies were adapted from a Globe and Mail recipe printed on December 16, 2017
- 3 Large egg whites or 6 teaspoons Meringue Powder plus 6 tablespoons water
- ¼ teaspoon cream of tartar
- ¼ cup of sugar
- ½ cup of mashed raspberries
- 1 teaspoon of cornstarch or 1 teaspoon of arrowroot
- Pinch of salt
- ½ teaspoon vinegar white or apple
- ½ tsp of vanilla or raspberry liqueur
- 3 Tablespoons of Cocoa
- ½ Tablespoon of Toasted Carob powder Optional
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 spoonfuls 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.