Prepare two cookie sheets by lining with Silpat or parchment paper.
Using the wire whisk on your stand mixer, whisk the egg whites until foamy/frothy.
Add the cream of tartar and continue to beat until soft peaks form.
Turn mixer up to medium speed and gradually add the sugar. Once all the sugar is added, turn mixer back to high and whip to stiff peaks. Add the vanilla and beat for an additional 5-10 seconds.
Fit a large piping bag with a Wilton 8B tip before adding the meringue to the bag.
Hold the bag at right angle to the baking tray and pipe while slowly lifting the tip away from the tray, releasing pressure on the bag as you lift.
Bake both sheets of meringues at once for 45 minutes. Turn the oven off and allow meringues to cool in the oven. Approximately 1 hour.
Chocolate
Once the meringues are completely cooled, place the chocolate in a double boiler and melt to 45ºC.
Remove from heat and seed as needed to a working temperature of 28º - 29º.
Stir in the raspberry powder just before the chocolate reaches its working temperature.
Assembly
Place all the meringues on one tray and place a clean parchment lined tray beside it.
Dip the meringues in the chocolate, one at a time and use a fork or dipping tool to lift. Lightly scrape the bottom of the meringue along the edge of the bowl to remove excess chocolate before placing on the parchment.
Allow to dry completely before packaging.
Notes
Sweet Tips: If using parchment paper, smear a small bit of the meringue mixture on the corners of the parchment paper to secure it to the baking tray. You will need: Treat bags Avery 5302 or plain card stockBasic meringue recipe adapted from McCormick®