These airy meringue cookies feature a crisp exterior with a soft, melt-in-your-mouth interior, elegantly swirled with vibrant raspberry jam for a beautiful and flavorful treat.
Recipe Information
Total Time:
Yield:
16 cookies
Ingredients
6 large egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
1⅓ cups ultrafine pure cane sugar
½ teaspoon vanilla extract
⅓ cup seedless red raspberry jam, warm
Directions
Place oven racks in the upper and lower third of the oven. Preheat oven to 250°F. Draw 8 (3-inch) circles on each of two sheets of parchment paper. Place parchment papers, drawn sides down, on baking sheets.
For meringue, in a large mixing bowl, beat egg whites, cream of tartar and salt with an electric stand mixer fitted with whisk attachment on medium until soft peaks form (tips curl). Add ultrafine sugar, ⅓ cup at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Drizzle vanilla over mixture; fold in gently.
Spoon meringue onto drawn circles on parchment papers, mounding slightly. Gently spoon 1 teaspoon jam on each meringue. Using a toothpick or skewer, gently swirl the jam into the meringues in a decorative pattern.
Bake for 2 hours or until the outsides of meringues are dry. Turn oven off; keep oven door shut. Leave meringues in oven for 6 to 8 hours or until cooled completely. As meringues cool, the outsides may crack slightly. If desired, place in an airtight container and store at room temperature for up to 2 days or freeze for up to 6 months.
