Raspberry Jam Meringues
 
 
These meringues are sweet and light, a delicate twist of meringue and raspberry jam that will be sure to impress your spring guests!
Author:
Recipe type: Dessert
Serves: ~40 cookies
Ingredients
  • 3 large egg whites
  • ¼ tsp cream of tartar
  • ⅛ tsp salt
  • ¾ cup white sugar
  • ¾ tsp vanilla extract
  • ¼ tsp almond extract
  • ¾ cup raspberry jam or pureed raspberries
Instructions
  1. Preheat oven to 225°F.
  2. In a large mixing bowl, beat the egg whites, cream of tartar, and salt until light and foamy in your mixer with the whisk attachment. (You can make this recipe by hand but it is not for the faint of heart.)
  3. Turn your mixer to low, and slowly add the white sugar a bit at a time, making sure it's completely incorporated.
  4. Add the vanilla and almond extract, and continue to beat until the meringue is very stiff and glossy. It should keep its shape. Give it a stir to make sure that all of the meringue is of the same, stiff consistency.
  5. Pour your raspberry jam on top of the meringue, DO NOT MIX IT IN.
  6. You can either use a spoon to dollop the meringue on top of a parchment paper covered baking sheet, or you can use a piping bag and tip. (These were made using a large, open star tip.)
  7. Bake in the oven for 45-55 minutes, switching the baking sheets around after 25 minutes. If you are making 2 different sized meringues, do not put the smaller meringues in the oven until this point.
  8. Once the time is up, keep the oven door closed and turn off the heat. Let them rest for at least 30 minutes inside the oven. Depending on how humid your kitchen is, you may have to leave them in the oven overnight.
  9. (It is important to note that you are basically dehydrating them instead of 'baking' them like a normal cookie.)
  10. You'll know they are finished when they are no longer sticky, and will easily lift off the parchment paper.
Recipe by SoFabFood at https://sofabfood.com/raspberry-jam-meringues/