Imagine marshmallow goodness, slightly crunchy on the outside and perfectly chewy on the inside, decorated with berries, whipped cream, ice cream or gelato and maybe even some fruit syrup or chocolate sauce. These are great, and they’re easy – we seem to prefer ours with raspberries and a bit of icecream. Yum.
Raspberry Meringues
4 egg whites
, from eggs at room temperature
1/2 t. cream of tartar
2 1/2 c. sifted icing sugar
1/2 t. vanilla
pinch of salt
In your electric mixer, beat the egg whites with the cream of tartar and salt until they just start to hold soft peaks. Add the sugar carefully a little bit at a time and then continue to beat until the meringue is very glossy and when the mixing paddle is removed, the peaks stay in place. Fold in the vanilla.
You can use a piping bag (or a Ziploc bag with one corner cut out), but I usually just use a spoon and plop it in even distribution on a parchment covered cookie sheet. Make them any size, but try to imagine them piled with fruit and cream afterward. I also smooth out each blob and try to make a crater-like shape.
Bake at 275 for 45 minutes, they should be just barely starting to brown. Allow them to cool on the parchment and then they should pop off with relative ease.
