Here, classic meringue gets an update with the subtle flavor of raspberry, a drizzle of chocolate and a fun sprinkling of pink peppercorns. Yum!
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon raspberry extract
5 to 8 drops food coloring, optional
1/4 cup semisweet chocolate chips
1 teaspoon shortening
2 tablespoons whole pink peppercorns, crushed
1. Place egg whites in a large bowl; let stand at room temperature 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, if desired, food coloring.
2. 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.