Easy & Classic French Style Mother’s Day Refined Sugar-Free Raspberry Meringue Cookies

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Happy Mother’s Day! Looking for a sweet treat to show mom some love? Look no further, than these classic French Style Meringue Cookies! 

These light, airy, sweet, meringue cookies are a true delight! Bright raspberry greets you up front along with the meringues classic crumbly texture. The floral sweetness of the honey hits the palate as the airy treat dissolves, providing more depth of flavor than the traditional refined sugar. 

I use about 3 ounces of freeze dried raspberries crushed into a powder and then sifted to catch all the seeds. This makes a very light pink. You could always add more if you want a darker color for the finished result. You also could replace the raspberry powder with another freeze dried berry or even cocoa powder for those who do mSCD. 

If you have never made meringue before, and think it’s out of your league, I encourage you to try this recipe. The total time seems daunting, but really it only takes about 10 minutes to prep, and the rest is baking and cooling time. This is even a fun recipe for the kids to help with as it’s fun to watch the transformation from ingredients to finished dessert. These heavenly meringue cookies are easy enough to make ahead of time, but impressive enough to make people think you’re a pastry chef. Don’t worry, it will be our secret!

Want other Mother’s Day treat or Brunch recipes? Check out my Quick SCD Coconut Flour Crêpes with ‘Cream Cheese’ Filling & Blueberry Compote, Grain-Free Mother’s Day Quiche Lorraine, The Best Grain & Refined Sugar-Free SCD Lemon Tart, Mother’s Day Raspberry Cream ‘Sugar’ Cookie Sandwiches, or Celebration Worthy Grain-Free Strawberry Cupcakes with Vanilla Icing.

                                                                                            

Easy & Classic French Style Mother’s Day Refined Sugar-Free Raspberry Meringue Cookies

 

Serves 20 (2 each)
Prep: 10 min
Cooking: 2 hours
Cooling: 2 hours
Total: 4 hours 10 min
Beginner

Ingredients:

Ingredients: 

3 egg whites 

⅓ cup honey, light color 

1 tsp. vanilla extract 

1 Tbsp. freeze dried raspberries, crushed into powder

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 200°F. Line a large sheet tray with parchment paper, set aside.
  3. In your clean (no oil residue) stand mixer add all ingredients except for the freeze dried raspberry powder.
  4. Using the whisk attachment, beat on low until foamy 2-3 minutes.
  5. Then, increase speed to medium-high and continue to whisk 5-6 minutes until stiff peaks form.
  6. Add in raspberry powder and mix until incorporated and the meringue turns light pink.
  7. Gently place mixture into a pastry bag, or plastic bag you cut the corner of, with a large star tip.
  8. Pipe each cookie onto the parchment paper.
  9. Bake for 2 hours. DO NOT open the oven when, or after baking.
  10. When time has elapsed, turn off the oven, but DO NOT open it. Let the meringues sit for another two hours.
  11. After this time, remove the meringues from the oven and store in an air-tight container if not enjoying immediately for up to a week. Happy Mother’s Day!

                     

Nutrition Facts: (2 meringues per serving) 
Calories- 21
Carbs- 4.9 g
Fat- 0.0 g
Protein- 0.6 g