Raspberry Meringue Kisses
Crisp, airy, and bursting with vibrant berry flavor, Raspberry Meringue Kisses are the perfect sweet treat for any occasion. These delicate meringues combine the natural sweetness of egg whites and sugar with the tangy brightness of freeze-dried raspberries, which are ground into a fine powder for an intense fruity infusion. A touch of vanilla and a hint of optional food coloring elevate both the flavor and appearance of these light-as-a-cloud confections. With their melt-in-your-mouth texture and subtle raspberry aroma, these meringue kisses are as visually stunning as they are delicious. Perfect for gifting, party platters, or as a guilt-free snack, these gluten-free bites are baked low and slow for the ultimate crispness before being cooled to perfection. Whip up a batch of these elegant pink kisses in just 20 minutes of prep time to impress your guests or indulge in effortless sweetness all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large egg whites
- 150 grams granulated sugar
- 10 grams freeze-dried raspberries
- 30 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 drop (optional) food coloring
Instructions
Preheat your oven to 200°F (95°C) and line two large baking sheets with parchment paper.
Using a food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift the powder through a fine mesh sieve to remove seeds and set aside.
In a clean, grease-free mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat the egg whites on medium speed until they become foamy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Once all the sugar has been added, increase the mixer speed to high and beat until stiff peaks form and the meringue is glossy. This should take about 5-7 minutes.
Gently fold in the raspberry powder, powdered sugar, and vanilla extract with a rubber spatula. If desired, add a drop of food coloring for a more vibrant pink hue.
Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small 1.5-inch (4 cm) rounds onto the prepared baking sheets, spacing them about 1 inch apart.
Place the baking sheets in the oven and bake for 90 minutes. Do not open the oven during baking, as this may cause the meringues to collapse.
Once baking is complete, turn off the oven and let the meringues cool inside the oven for at least 1 hour to ensure they set completely.
Remove the meringues from the oven and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 184.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
