Raspberry Meringue Cookies with Chocolate Chips and Walnuts

Meringue cookies are my favorite “holiday potluck” dessert. There is a tidal wave of chocolate and nuts in every bite, and they turn out light and delicate. There is a reason the nickname of these cookies is “Forgotten Kisses” – probably because when you make them – you don’t want to share them so they become forgotten. “Oh the potluck was today? oh darn, and I made meringue cookies” LOL!

The best part of these is they come together VERY fast – and are absolutely delicious whether you dip them in chocolate or not. I add raspberry extract to mine just for that extra bit of layered flavors. They always turn out perfectly – and you can’t really beat these for simplicity.

 

Ingredients

  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup superfine granulated sugar
  • 1 teaspoon raspberry extract
  • 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
  • 1 cup finely chopped walnuts

Directions

  1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
  2. In the bowl of an electric mixer, beat egg whites until foamy.
  3. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)
  4. Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the raspberry extract.
  5. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
  6. Gently fold in the half of the chocolate chips and half the chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.
  7. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
  8. Using a double boiler – or metal bowl over a softly boiling pot of water, melt the rest of the chocolate.
  9. Dip dried meringues in the chocolate then roll them in the leftover walnuts and put on parchment to set.

Yield: about 4 dozen carefully measured cookies. I like mine a bit bigger – so the recipe nets two dozen.