RASPBERRY & PINK PEPPERCORN MERINGUES

Raspberry & Pink Peppercorn Meringues image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 9

3 - egg whites
1/4 teaspoon(s) cream of tartar
pinch(es) salt
3/4 cup(s) sugar
1 teaspoon(s) raspberry extract
5-8 - drops food coloring, optional
1/4 cup(s) semisweet chocolate chips
1 teaspoon(s) shortening
2 tablespoon(s) whole pink peppercorns, crushed

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in extract and food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets. Bake at 300° for 20-25 minutes or until set and dry. (Turn oven off; leave meringues in oven for 1 hour.) Remove to wire racks.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an airtight container.