Chocolate Dipped Raspberry Meringues
Chocolate Dipped Raspberry Meringues

Chocolate Dipped Raspberry Meringues

Recipes   Sweets    


  • 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 powdered Swerve Sweetener
  • 1/4 cup granulated Swerve Sweetener
  • 4 1/2 ounces dark chocolate (85 to 90% cacao), chopped
  • 1/2 tbsp butter or coconut oil


  1. Preheat oven to 200F and line two large baking sheets with parchment paper.
  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.
  3. With beaters running, slowly add Swerve until peaks are stiff and mixture is glossy.
  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.
  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.
  6. Makes about 24 to 30 meringues. 
Chocolate Dipped Raspberry Meringues
Nutrition Facts

Serving Size 1 meringue

Servings 24

Calories 40
Total Fat 3g
Total Saturated Fat 1.5g
Cholesterol .mg
Sodium 20mg
Total Carbs 6g
Dietary Fiber 1g
Sugars 1g
Swerve 4g
Protein 1g
Net Carbs: 1g