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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
Ingredients
- 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
Instructions
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Preheat oven to 200F and prepare a parchment paper lined baking sheet.
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In a large glass bowl (or stainless steel), beat egg whites (or meringue + water) until foamy.
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Add the cream of tartar and continue to beat until the beaters leave a trail through the whites.
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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.
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Beat in the vinegar (essential for a soft centre).
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Sift the cocoa, carob and bits of mashed raspberries and fold over a few times to give it a swirl effect.
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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.
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When they are cool, peel them off carefully and serve them with ice cream or store in an airtight container.
