These pretty and pink meringue cookies are almost too pretty to eat; almost! My swirled cookies are made with raspberry-flavored meringue shells and filled with a zesty lemon buttercream! These little treats are as pretty as they are sweet! I love the classic flavor combination of raspberry and lemon but these can be made in any flavor or color!
And you’ll love how easy these are to make! I add the raspberry flavor directly into the meringue using raspberry extract. You can also use a bit of raspberry jelly. Before making the meringue, make sure your mixer bowl is squeaky clean – give it a good wash with degreasing soap and vinegar to get rid of any oil residue. Meringue will fall flat from even a tiny amount of oil. To make the two-tone design, divide the meringue in two and color one-half with red food coloring. Place the meringue into two different pastry bags, then drop them into one with a piping tip attached. Then pipe the cookies onto parchment paper or silicon mats.
I love combining raspberries with lemons, so the filling is a zesty, lemony buttercream. It’s a great way to add a bit of tartness to complement the sweet meringue cookies!
Watch my video recipe to learn how to make the swirl!
Enjoyed this recipe? Please share and save it to Pinterest!
I got to make these little treats at the Tastemade Studios in Los Angeles! Watch my make them here: https://www.tastemade.com/videos/raspberry-meringue-cookies
And try my “Mini Fruit Pavlovas’ next! They’re perfect for a party! http://tatyanaseverydayfood.com/recipe-items/fruit-pavlova/