The raspberry meringue kiss is one of my favorite cookies that came out of the annual baking marathon. Every year, before the holiday season, my mother and 2 great aunts would take cover in the kitchen, cocktails in hand, and bake dozens of holiday cookies. I would hide in the family room, listen to the laughter and sneak as many samples my mouth could hold. The crisp outside and airy raspberry flavored middle immediately melt. The batch I made this past weekend tasted just like I remember.
The kiss is meant to be bite size, so a teaspoon drop is just enough.
Raspberry Meringue Kisses
From the Wisconsin Gas Company Cookbook
3 egg whites
1/8 tsp. salt
3 1/2 Tbsp. raspberry gelatin
3/4 cup sugar
1 tsp. vinegar
1 cup miniature chocolate chips
Preheat oven to 250°.
Beat the egg whites and salt until foamy. Gradually add the raspberry gelatin and sugar. Beat the mixture until stiff peaks form and the sugar is dissolved.
Mix the vinegar into the egg white mixture and then remove the bowl from the mixture. Fold in the chocolate chips.
Using a teaspoon, drop the meringue onto an ungreased cookie sheet covered with parchment. Bake for 25 minutes. Then, turn the oven off and leave the cookies in the oven 20 minutes longer.
Store cookies in an air tight container for up to 5 days.