Raspberry Chocolate Chip Meringue Cookies Recipe

So way back in the third grade, my class had to write down what they were going to give up for Lent on a sheet of loose-leaf paper.  On top of it, we taped a black cross cut out of construction paper, and were given the instructions that we should keep it covered until Easter.  Once we uncovered it, we would be able to check if we were successful in giving up whatever we had written down.

At this point in my life, I had a problem.  My mom had just started making these heavenly raspberry chocolate chip meringue cookies...and I had an addiction.  I knew it was a problem.  I simply couldn't help myself!  Every time I'd walk through the kitchen, I'd snatch another one from off the table.  I decided that what I would work on during Lent was my dependence upon raspberry meringues.

To give them up completely would have been too much.  I knew I wouldn't have been able to handle erasing them entirely out of my life.  I settled upon limiting myself to a meager three cookies per day.  In a third grader's mind, this was probably a colossal sacrifice, and it was completely possible that I believed Jesus would be forever thankful for the surrender of my dear meringues.

Nowadays, every February I'm reminded of this incident, and suddenly have an instant craving for raspberry meringue cookies.  In fact, I'm totally eating one right now.  I thought it was only fitting for me to provide you this beloved recipe, in the true spirit of Lent.


 Start by gathering:
3 egg whites
3/4 cup sugar
1/8 tsp salt
1 tsp vinegar
3 1/2 T raspberry gelatin
1 cup miniature chocolate chips

The recipe yields about 2 dozen cookies, depending on how big you make them.

Set your oven to 250°

Before you get to baking, you're also going to want to make your "tent" for the raspberry chocolate chip meringues to bake under.  You can cut a regular paper grocery bag in half lengthwise for this.  You need this because you don't want to end up with brown meringues!  I use parchment paper on my cookie sheets.  Depending on the size you make your meringues, you can fill 2-3 cookie sheets.
Let's begin!  Start by beating your egg whites and salt until foamy.  This should take less than a minute.

Mix the raspberry gelatin and the sugar in a separate bowl.

While the mixer is going, gradually add your bowl of gelatin/sugar into the foamy egg whites.  Beat until stiff peaks form and the sugar is dissolved.  Usually this takes about 5-7 minutes.  Make sure you're scraping the sides of the bowl every once-in-a-while.  

Once you have stiff peaks, mix in your vinegar.  
This is so your meringues are chewy on the inside!

Fold your chocolate chips into the mixture.  Your batter is finished!

Drop by teaspoonfuls (or spoonfuls, whatever!) onto your parchment paper covered cookie sheet.  

Now slide your tent on top, making sure it's not resting on any of your meringues.

Bake at 250° for 25 minutes.  After the 25 minutes is up, TURN OFF THE OVEN.  Without opening your oven, leave the cookies in for an additional 20 minutes.  This will prevent them from becoming brittle and cracking.  

Once you take them out of the oven, let them cool for about 30 minutes.  They should release easily from the parchment.  You can now reheat your oven for the next batch!

Now you have the most delicious raspberry chocolate chip meringue cookies, reminiscent of the time Olivia Tried to Do Lent.

If you make them, let me know how they turn out!


  1. turned out perfect! What is the best way to store them. room temp or refrigerate. How long will they last?
    can you freeze them?

  2. I had this recipe from a Wisconsin Electric cook book that they gave customers for Christmas back in the 1960's. Thanks for having this recipe since I can't find my book.