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Raspberry Meringues

  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • Reynolds® Parchment Paper
  • 2 egg whites
  • 1 tablespoon seedless red raspberry jam (at room temperature)
  • 6 drops red food coloring
  • 1/8 teaspoon cream of tartar
  • 1/3 cup superfine sugar or granulated sugar
  • 1/3 cup sifted powdered sugar
  • Valentine messages written on parchment paper strips


Step 1

Let egg whites stand, covered, in a large stainless-steel or glass mixing bowl at room temperature for 30 minutes.

Step 2

Meanwhile cover 2 large baking sheets with parchment paper.

Step 3

Preheat oven to 300°F.

Step 4

In a small mixing bowl stir together seedless raspberry jam (at room temperature) and 6 drops red food coloring. Set aside. In a small bowl, combine the superfine sugar and powdered sugar; set aside. Uncover eggs and add cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up) and sugar is dissolved. Use a spatula to gently fold 1/2 cup of the meringue mixture into the jam; then gently fold jam mixture into the remaining meringue. Using a pastry bag fitted with a large star tip, (Wilton 2 D) pipe the meringue into 2-inch freeform hearts, Xs and Os, on the parchment paper.

Step 5

Carefully tuck one end of each valentine message into each meringue.

Step 6

Place baking sheets in preheated oven. Turn off oven. Let meringues dry in oven, with door closed, for 1 hour or until dry and crisp but still light in color. Let cool on parchment paper. Gently remove meringues.

Step 7

Tuck each meringue into a paper bake cup.

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