Ingredients
Scale
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup raspberry puree
- 1/2 cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven to 200°F (93°C) and line baking sheets with parchment paper.
- Whip the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar while continuing to whip until stiff peaks form, then gently fold in the vanilla extract.
- Pipe small circles on the prepared baking sheets and create a second layer by piping another circle on top of each.
- Bake in the preheated oven for 90 to 120 minutes, then turn off the oven and let the meringues cool inside for an hour.
- Whip the heavy cream to soft peaks, then fold in the white chocolate chips and raspberry puree.
- Assemble the meringues by sandwiching them with the raspberry white chocolate cream filling and dust with powdered sugar before serving.
Notes
Ensure bowls and beater are grease-free for stable meringue. Cool meringues in the oven to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: meringue cookies, raspberry dessert, white chocolate, baking recipes, elegant treats