CHOCOLATE DIPPED RASPBERRY MERINGUES

CHOCOLATE DIPPED RASPBERRY MERINGUES

BY Carolyn Ketchum

INGREDIENTS:

4 egg whites, room temperature
1/4 tsp cream of tartar
1/8 tsp salt
1 1/2 tsp raspberry extract
8 or more drops natural vegetable red food coloring, depending on how pink you want it (if using regular red food coloring, you may need a lot less)
1/4 cup Swerve Confectioners
1/4 cup Swerve Granular
4 1/2 ounces dark chocolate (85 to 90% cacao), chopped
1/2 tbsp butter or coconut oil

NUTRITIONAL FACTS:

Servings: 24

Calories: 40

Total Fat: 3g

Cholesterol: 0mg

Sodium: 20mg

Total Carbs: 6g

Dietary Fiber: 1g

Sugar: 1g

Protein: 1g

DIRECTIONS:

Step 1

Preheat oven to 200F and line two large baking sheets with parchment paper.

Step 2

In a large bowl, beat egg whites with cream of tartar and salt on high until frothy. Add raspberry extract and food coloring and continue to beat until medium-stiff peaks form and mixture is glossy.

Step 3

With beaters running, slowly add Swerve until peaks are stiff and mixture is glossy.

Step 4

Fill a pastry bag fitted with a star tip with meringue mixture and pipe into rosettes about 2 to 3 inches wide. Bake 1 hour and 20 minutes, switching the positions of the cookie sheets halfway through. Turn off oven and let meringues cool completely inside.

Step 5

In a heatproof bowl set over a pan of barely simmering water, melt chocolate and coconut oil together until smooth. Dip the bottoms or sides of cooled meringues into melted chocolate and set on a parchment or waxed paper-lined cookie sheet. Refrigerate until chocolate is set, about 10 minutes.

Makes about 24 to 30 meringues.