#meringuedelight

Delicate and light meringue kisses infused with fresh blackberries and raspberries, with a hint of lemon zest. A delight for the eyes as well as the taste buds!

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/2 cup fresh blackberries. 1/2 cup fresh raspberries. 1 teaspoon lemon zest. 1/2 teaspoon cornstarch. Pinch of salt.

Instructions: Warm the oven up to 200F 93C and put parchment paper on a baking sheet. Beat the egg whites on medium speed in a clean, dry bowl until they get foamy. Keep beating after adding the cream of tartar until soft peaks form. As you beat at high speed, add the granulated sugar a tablespoon at a time. Keep beating until glossy, stiff peaks form. The vanilla extract, lemon zest, and cornstarch should be added slowly and carefully. Carefully add the fresh blackberries and raspberries, being careful not to mix them in too much. Put the meringue mixture into a piping bag with a star-shaped tip. Place small kisses on the baking sheet that has been prepared. It should take about 1.5 to 2 hours in a hot oven for the meringue kisses to dry out and be easy to remove from the parchment paper. After they're done, turn off the oven and let the meringue kisses cool all the way down inside. Once they are cool, carefully take the meringue kisses off the baking sheet. Feel free to share the Blackberry Raspberry Meringue Kisses and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

Raspberry-flavored meringue cookies with a crispy outside and a chewy inside. These treats are ideal for bringing a burst of fruity flavor to your dessert table.

Ingredients: 3 large egg whites. 1 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. 1/2 cup fresh raspberries, crushed. A pinch of salt.

Instructions: Before you start cooking, heat the oven to 225F 110C. Put parchment paper on the bottom of a baking sheet. Use a dry, clean bowl to mix the egg whites and cream of tartar. Beat them on medium speed until they become foamy. Slowly add the sugar while beating the mixture. Turn up the speed and beat until you get stiff, shiny peaks. Carefully fold in the vanilla extract, crushed raspberries, and a pinch of salt. Do not mix the meringue too much or it will lose its shape. Put the meringue mixture into a piping bag with a star-shaped tip. Place small meringue kisses on the baking sheet that has been prepared. Heat the oven to 350F. Bake the meringues for about 1.5 to 2 hours, or until they feel dry to the touch and can be easily taken off the parchment paper. Don't open the oven door until the meringues are cool and dry. Leave them inside for about an hour. Slowly take the meringues off the parchment paper once they are cool. Enjoy the raspberry meringue cookies after you bring them out. Any leftovers should be kept in a container that won't let air in so they stay crisp.

Prep Time: 20 minutes

Cook Time: 120 minutes