Raspberry Meringues (Pressed Cookies)

These raspberry meringue cookies are piped into delicate rosettes that shatter when you bite into them. Real raspberry preserves get beaten right into the stiff meringue, giving each cookie genuine fruit flavor and a soft pink blush.

Beating the egg whites to very stiff peaks takes a solid 10 minutes and there’s no shortcut. The sugar needs to dissolve completely into the whites, creating a glossy, stable foam that holds its piped shape during the long, slow bake. If you rub a bit of meringue between your fingers and still feel grains, keep beating.

Two hours at a very low oven temperature dries the meringues out rather than baking them in the traditional sense. They should be completely dry and crisp all the way through, with no chewy center. Cool them fully on the paper before peeling off.

Kitchen Tips

• Use preserves, not jelly. Preserves have fruit solids that add flavor and texture. Jelly is too liquid and will deflate the meringue.
• Room temperature egg whites whip to much greater volume than cold ones. Take them out of the fridge 30 minutes before starting.
• Humidity is the enemy of meringues. Pick a dry day to bake, or they’ll stay tacky and never fully crisp.

Variations

• Strawberry rosettes: Swap raspberry preserves for strawberry and adjust the food coloring.
• Chocolate dipped: Dip the cooled bottoms in melted dark chocolate and let set on parchment for an elegant finish.