Raspberry Liqueur Meringue Cookies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 3 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ¾ cup sugar
  • 1½ teaspoons raspberry liqueur
  1. Preheat the oven to 200°. Line two baking sheets with parchment paper and set aside.
  2. Combine the egg whites and cream of tartar in a large mixing bowl, and beat on medium speed until soft peaks form. While the mixer is still running, gradually add the sugar. Scrape the bowl down and continue to beat on high speed until the mixture is stiff and shiny, about 3 minutes. Blend in the raspberry liqueur.
  3. Place a gallon size plastic freezer bag into a tall glass. Fold down the opening edges away from the glass. Transfer the meringue to the plastic bag. Seal the bag. Cut off a 2” opening from one of the bottom corners of the plastic bag. Squeeze the excess air out of the bag. Squeeze the meringue onto the lined baking pans.
  4. Bake at 200° for 1 hour, rotating the pans top to bottom and front to back halfway through. After 1 hour, turn the oven off and leave the cookies in the oven overnight. Remove from the oven and store in an airtight container.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-liqueur-meringue-cookies