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Hello Lark & Linen readers! Katie from Butterlust here, back again to share another sweet treat with ya’ll! It seems that in most places winter is finally thawing and I couldn’t be more psyched for the warmer weather, hello sun! After months of chill and gloom, these raspberry-lemon gingersnap meringues could not be more perfect for welcoming spring with arms wide open. They feature a light, crisp meringue flavored with raspberry and lemon that’s swirled atop crunchy ginger snap cookies — tart, spicy and completely irresistible. And added bonus: they’re light in both texture and calories (at least relative to a traditional, butter-based cookie) so they’re ideal for easing into the transition from hearty comfort food to warmer weather’s bikini-friendly diet. Note that I used freeze dried raspberries to flavor the meringue which may seem unusual, but they should be fairly easy to find at your local grocer, typically located near the nuts and dried fruit. When processed into a fine powder, they add a lovely tartness that perfectly balances the sweetness of the meringue without providing extra moisture, resulting in a cloud-like meringue packed with fresh fruit flavor. Enjoy! XO, Katie
Photography, Recipe & Styling: Butterlust Blog
Read on for the recipe!
- 48 ginger snap cookies (I used store bought)t
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine or caster sugar (if you don't have either, you can process granulated sugar in a food processor for 60 seconds)
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup freeze dried raspberries (I got mine at Trader Joe's)
- Preheat the oven to 200F and line two baking sheets with parchment paper. Place 24 ginger snaps on each baking sheet, in six rows of four. Set aside.
- Place 3/4 cup of freeze dried raspberries in a food processor and process until reduced to a fine powder. Use a fine mesh strainer to sift out any seeds. You will be left with a little more than 3 tablespoons of raspberry powder.
- In the bowl of a stand mixer (make sure it's very clean) fitted with whisk attachment, beat the egg whites on medium until foamy. Add the cream of tartar and continue to beat until the egg whites hold soft peaks.
- Add the sugar a tablespoon at a time and continue to beat on medium-high until the meringue holds very stiff peaks and until the sugar has dissolved. To test, rub a small amount of batter between your fingers. The meringue is ready when it no longer feels gritty.
- Add in the vanilla, lemon zest and 3 tablespoons of raspberry powder (reserve a little bit for sprinkling) and mix until just combined.
- Scoop the meringue into a pastry bag fitted with a large star tip. Pipe swirls of meringue onto the top of each ginger snap cookie. Use a sifter to sprinkle remaining raspberry powder on the top of the meringues.
- Place baking sheets in preheated oven and bake for 1 hour and 45 minutes to 2 hours rotating the sheets about half way through baking. Note: if baking one cookie sheet at a time, reduce baking time to about 1.5 hours. Meringues are done when they are crisp and release easily from the parchment paper. Once they have reached this point, turn off the oven and crack open slightly (use a wooden spoon to hold it open if needed) and let the meringues sit in the oven to finish drying for several hours, up to overnight.
- Store cookies in a airtight container for several days.
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