The playful hot pink color of these gluten-free raspberry meringues make these cookies a perfect treat for Valentine’s Day. This is a recipe is from my new book, Gluten-Free Cookies, which will be released on March 8.
Chocolate Chip Raspberry Meringues
Makes 54 to 60 cookies
1/2 cup superfine sugar
2 tablespoons plus 1 teaspoon raspberry gelatin powder
2 large egg whites
pinch of salt
1/2 teaspoon white vinegar
2/3 cup mini chocolate chips
Preheat oven to 250F. Line cookie sheets with parchment.
In a small bowl, whisk together sugar and gelatin.
In the small bowl of an electric mixer, combine egg whites and salt. Set mixer speed to high. Beat until foamy. Add sugar-gelatin mixture, 1 tablespoon at a time, until stiff peaks form and gelatin is completely dissolved, about 3 to 5 minutes. Set mixer speed to low and mix in vinegar. Turn off mixer and, using a rubber spatula, carefully fold in chocolate chips so as not to deflate the batter.
Drop double teaspoons of batter onto prepared cookie sheets, spacing them about 2 inches apart. Bake for 30 minutes. Turn oven off and leave cookies in oven for an additional 20 minutes. Transfer cookies, still on parchment sheets, to wire racks to cool completely.
Store cookies in an airtight container for up to 3 days.