Raspberry Meringues

Sometimes a mistake in the kitchen can turn out to be something wonderful (and sometimes NOT). I made dinner for a family who just had a baby and I ALWAYS include a dessert with it. I had just gone to the store to get everything I needed (so I thought) when I started taking all of the ingredients out for the mint meringues I was planning on making. I took out the mint extract and tried to pour it in the measuring spoon to get it ready. Nothing came out. For some reason, I had put the empty mint extract bottle away after I used it all a while ago. ?? I didn’t have time to run back to the store so I decided I’d use one of my other extracts. I had coconut, maple, almond and orange. Then I saw the raspberry extract that I bought when it was on sale and hadn’t used yet. Since I was making the meringues pink (for the little girl they had), raspberry would work well.

I had never used it before so I didn’t know how strong it was. How much should I use? The same amount as the mint extract? I put in the same amount as the mint and hoped it would work. This isn’t the kind of recipe that you can taste the dough (basically just raw egg whites and sugar, ewww!) so I put them in the oven wondering how they’d come out. When I pulled them out, I didn’t wait long to try one. Oh, YUMMMMMM! I really like them. The kids came home from school and this is what they said about them.

Elisa: “I like them better than the mint ones.”
Alex: “They are really good, but I like both.”
Sabrina (who only eats 3 other desserts that I make): “They are soooo good. Can I have another?”

Even Robin said he liked them and came back for more and he doesn’t have a sweet tooth at all. Yeah! I’m glad I ran out of mint extract. I don’t think I like them better than the mint ones because I really like those too, but I will make them both ways many times! Hooray for mistakes!! Well, this one.
Raspberry Meringues
2 egg whites
½ c. sugar
¼ t. cream of tartar
½ t. raspberry extract
6-8 drops green or red food coloring (optional)
1 c. regular or mini semisweet chocolate chips
Additional chocolate chips

Preheat oven to 200º. Grease WELL 2 baking sheets. In large bowl, beat egg whites and cream of tartar until foamy. Add sugar, about 1 tablespoon at a time; continue to beat, scraping bowl occasionally until mixture holds stiff, glossy peaks. Add mint extract and mix for 30 seconds. Add food color and mix for another 30 seconds. Gently fold in chocolate chips. Drop meringue mixture by rounded teaspoonfuls onto baking sheets about 1 inch apart. Decorate tops of cookies with additional chocolate chips, if desired. Bake until outsides of cookies are dry and set, about 1 hour. Cookies should not turn brown. Let cool on baking sheet for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
Yield: About 3 dozen