A light, flaky cookie with a marshmallowy soft center, infused with raspberry and coconut to make your taste buds dance.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 24
Author I Sugar Coat It
Ingredients
200gsuperfine sugar
100gegg whitesI used pasteurized egg whites
¼teaspooncream of tartar
a pinch of salt
¼teaspooncoconut emulsion
¼teaspoonraspberry emulsion
a small drop of pink gel food colour
Instructions
Preheat oven to 250ºF.
Prepare two cookie sheets by lining with silpat mats or parchment paper.
Place egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer and mix on high speed until soft peaks form.
Turn mixer down to medium and sprinkle in the sugar a little at a time. Once all the sugar is added, turn mixer back to high and whip to stiff peaks.
Divide the meringue evenly and whip the coconut emulsion into half the batter for a few seconds. Add the raspberry emulsion and the food colour to the other half and whip for a few seconds, until colour is evenly incorporated.
Using a double decorating bag insert (like the one shown above) and the star tip, pipe meringue onto lined baking sheets.