Enjoy these Vanilla Meringue Cookies with Raspberry Sauce is a delicious, fresh, and light dessert! Be sure to check out all the #FoodieMamas raspberry recipes in the recipe roundup below!

Estimated reading time: 4 minutes

Vanilla Meringue Cookies with Raspberry Sauce

Hi Everyone, September is rolling by pretty fast but even as we head into Fall, I want to share more recipes involving berries, this time it's all about the RASPBERRY!

Be sure to check out all the other #FoodieMamas raspberry recipes in the recipe round up below!

I made these Vanilla Meringue Cookies with Raspberry Sauce on a hot, humid day, and let me tell you, in my experience, meringues come together much better when the weather is dry.

I would suggest serving them right away if you do make them on a very humid day because the meringue cookies will not stay crisp in that kind of weather.

This Vanilla Meringue Cookies with Raspberry Sauce recipe is inspired by Chocolate Swirl Meringue Cookies which is a previous #FoodieMamas recipe post.

You might also like Almond Meringue Kisses and you can top your Vanilla Meringue Cookies with Raspberry Sauce recipe with Vanilla Whipped Cream?

Ingredients for Vanilla Meringue Cookies

• 3 egg whites (make sure there are no egg yolks when you crack them or else it will not whip)
• ⅛ teaspoon cream of tartar
• ¾ cup sugar (caster or powdered sugar)
• 1 teaspoon vanilla extract

Ingredients for Raspberry Sauce (Topping)

• 12 oz. (340 g.) fresh raspberries washed & drained - optional:  reserve a handful for garnishing
• 1 tablespoon wildflower honey
• 2 tablespoons golden light blue agave
• Optional: a spritz of fresh lemon

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#FoodieMamas Raspberry Recipe Roundup

It’s time to check out all the amazing recipes from all the #FoodieMamas.

This the 12th #FoodieMamas recipe round-up that I have participated in and each month, one “FoodieMama” chooses a different ingredient or theme.

Last month, we had an amazing Avocado recipe round-up where I shared my recipe for Avocado Hummus, you can check that out HERE.

This month, Deepika Haldankar of the blog Easy Baby Meals chose the delicious raspberry as our ingredient this month; she has the adorable Chocolate Covered Raspberries recipe below.

Enjoy the recipe roundup!

#1. Chocolate Covered Raspberries - Deepika Haldankar | EasyBabyMeals - Are these cute or what? ?

#2. Raspberry Oatmeal Bars - Kaitie Lawlor | Fuchsia Freezer - What a nice Fall treat! I can imagine these for breakfast?

#3. Raspberry Pear Spinach Salad - Emily Smith | The Best of this Life - What a delicious and flavorful salad! ?

#4. Raspberry White Chocolate Pancakes - Manju Mahadevan | Cooking Curries - What a great brunch idea! ?

#5. Raspberry Dark Chocolate Chunk Muffins - Ali | Home & Plate - These would go great with a hot cup of coffee or tea! ☕

Our Other Recipes and Posts

• FoodieMamas 2015 and 2016 Recipe Roundup
• 10 Holiday Desserts #FoodieMamas
• Halloween Fruit and Nut Chocolate Mummy Bark #FoodieMamas
• Avocado Hummus #FoodieMamas
• You can see all the #FoodieMamas recipe posts on Life's Little Sweets HERE

How do you love to have raspberries?

Let me know in the comments below!

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Vanilla Meringue Cookies with Raspberry Sauce

Yield: 9 cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Enjoy these Vanilla Meringue Cookies with Raspberry Sauce is a delicious, fresh, and light dessert! Be sure to check out all the FoodieMamas raspberry recipes in the recipe roundup!

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Ingredients

Ingredients for Vanilla Meringue Cookies

• 3 egg whites, (make sure there are no egg yolks when you crack them, or else it will not whip)
• ⅛ teaspoon cream of tartar
• ¾ cup sugar, (caster or powdered sugar)
• 1 teaspoon vanilla extract

Ingredients for Raspberry Sauce, (Topping)

• 12 oz ./340 g. fresh raspberries, washed & drained (reserve a handful for garnishing)
• 1 tablespoon wildflower honey
• 2 tablespoons golden light blue agave
• Spritz of lemon *optional
• Optional: Serve with Vanilla Whipped Cream

Instructions

1. Preheat oven to 275 degrees F. Line 1 baking sheet with parchment paper.
2. Tip: make sure that your mixing bowl is totally clean, any bit of grease or egg yolk and the meringue will not whip perfectly. Using a stand mixer or hand mixer, whip egg whites on high until foamy. Sprinkle in the cream of tartar and continue whipping on high until soft peaks. Gradually, add in sugar and the vanilla extract. Whip until stiff peaks form.
3. Using 2 large spoons, spoon out meringue (I usually get 7-9 cookies on 1 sheet). Bake for 40-50 mins in the oven until the cookies come off the parchment easily. 40 mins usually work best for me and on a more humid day I will do the full 50 mins.
4. While the Vanilla Meringue Cookies are baking, you can make the Raspberry Sauce. Put the raspberries, honey, agave, and optional spritz of lemon, and using the back of a fork, mash the mixture together. Cover and refrigerate until ready to use.
5. Serve the Vanilla Meringue Cookies with the Raspberry Sauce over them and enjoy right away.

Recommended Products

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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 21mgCarbohydrates: 28gFiber: 3gSugar: 24gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Latest posts by Sara Maniez (see all)

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