Raspberry Lemon Meringue Cookies (video)
These pretty and pink raspberry lemon meringue cookies are almost too pretty to eat; almost! These swirled cookies are made with raspberry-flavored meringue shells and filled with a zesty lemon buttercream! These little raspberry cookies 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!
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How to Make Meringue Cookies
You’ll love how easy these raspberry cookies are to make! 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. The meringue will fall flat from even a tiny amount of oil! Whisk the eggs and sugar on high speed until stiff peaks form. Add the flavor last! I add the raspberry flavor directly into the meringue using raspberry extract (affiliate link). You can also use a bit of raspberry jelly if you cannot get your hands on the extract.
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 on parchment paper or silicone mats. Watch my video recipe to see how it’s done!
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! Check out my new ‘Lemon Buttercream’ recipe for an in-depth tutorial! In my new buttercream recipe, I also add citric acid to the frosting to make it extra tart and sour! Once the meringue cookies are completely cooled, pipe a generous amount of the frosting between the cookie halves!
Enjoyed this recipe for meringue cookies? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Lemon Macarons – fruity and zesty cookies with a raspberry shells and lemon buttercream filling!
- Triple Lemon Macarons – extra lemony cookies with lemon macaron shells, lemon buttercream and lemon curd!
- Mini Fruit Pavlovas – individual serving size pavlovas with whipped cream, berry sauce and fruit!
- Blackberry Lavender Pavlova – decadent chocolate meringue topped with lavender cream and blackberries!
- Heart Sugar Cookies – the best, soft sugar cookie recipe with raspberry buttercream! Perfect for Valentines’ Day!
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Raspberry Lemon Meringue Cookies (video)
- 6 large egg whites, at room temperature
- 1 cup white granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon raspberry extract
- red food coloring
For Lemon Buttercream:
- 1 cup unsalted butter, softened at room temperature
- 2 cups confectioner's sugar
- lemon zest from 2 large lemons
- yellow food coloring
- Preheat oven to 260F. Line 3 to 4 baking sheets with parchment paper. Prepare 3 pastry bags, 1 large bag and 2 smaller ones. Tip the large bag with a #847 tip; set aside.
- Place the egg whites into a very clean mixing bowl. Combine the sugar and cream of tartar together in a small bowl. Turn mixer on to medium speed and add the sugar into the egg whites, whisking at the same time. After adding all of the sugar, turn the mixer to high speed and whisk for 10 to 12 minutes, until egg whites form stiff and glossy peaks. The meringue should look like marshmallow cream.
- Add the raspberry extract and whisk for 30 seconds. Divide the meringue between 2 large bowls. Into one bowl, add a few drops of red/pink food coloring and fold the color in.
- Transfer the different colored meringues into two separate pastry bags. Cut off the tips and carefully slide the two bags, side by side, into the third pastry bag. Pipe the meringue in a swirl pattern onto prepared baking sheets, leaving 1/2-inch between each cookie.
- Bake the meringues in preheated oven for about 1 hour, or until the cookies sounds hollow when tapped. They should come right off of the parchment paper. If your cookies start to brown, open oven door and turn temperature down by 10 degrees. Transfer baked meringues onto cooling racks to cool.
- Prepare the lemon buttercream. Cream the softened butter until light and fluffy. Add a few cups of confectioner's sugar and whisk again until fluffy. Zest two large lemons and add the lemon zest to the buttercream. If desired, add a few drops of yellow food coloring.
- Keep meringue shells and buttercream separate until ready to serve. Spread a generous amount of buttercream onto one shell and top with a second one. Keep meringue shells in an airtight container. Recipe makes about 25 sandwiches.
Hi 🙂 how long do these stay good in a tupperware?
They should last for a few days 🙂
Hi Tatyana these were very delicious. I made them couple times already and they came out great everytime except the last two times when i made them, they started to stick after being out on the table. The ones that were in container and closed were good the whole time. And i dont really know why it happened. Does it happen because its warm in the house or a little humidity?
Yes, you need to keep them in an air-tight container. They are very sensitive to moisture and will absorb moisture like a sponge!
If you were to use jelly, how much would you use?
For which part do you want to use the jelly for?
Just made these for my family, they were absolutely amazing!! Will definitely make again
Wonderful!! 🙂 I’m so glad the cookies were a hit with your family! Thanks for leaving a review!
Is the cream of tartar liquid? we have it here as powder
No, it should be a powder. I use the powder version, too. Enjoy!
once you add buttercream in center how long can you store these cookies? As I want to make them for my friends 80th birthday.
Hi Carla! You can store the cookies in the refrigerator for up to 3 or 4 days. Make sure to store them in a well-sealed container. Enjoy!