Raspberry Kisses
Light, airy raspberry-flavored meringue kisses with chocolate bits, perfect for those on a low-cholesterol diet, offering a sweet, fruity crunch with a hint of vinegar.
Ingredients
Instructions
- Beat egg whites with salt until foamy.
- Combine raspberry gelatin with sugar.
- Gradually add the sugar mixture to the egg whites, beating until stiff peaks form. Rub a bit of the mixture between your fingers to ensure sugar is well dissolved and mixture is not grainy.
- Blend in vinegar.
- Fold in chocolate bits.
- Drop teaspoons of the mixture onto ungreased brown paper-lined or nonstick pans.
- Bake in a preheated 250°F (120°C) oven for 25 minutes.
- Turn off the oven and leave the cookies inside for another 20 minutes.
- Carefully remove the fragile kisses with a spatula.
Tips & Substitutions
To achieve perfect Raspberry Kisses, ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent egg whites from whipping properly. If you can't find raspberry gelatin, strawberry or cherry can be good substitutes. For a flavor twist, consider adding a few drops of almond extract. Make sure to check the consistency of the mixture; it should be glossy and hold stiff peaks.
Serving Suggestions
Serve these delightful Raspberry Kisses as a sweet treat alongside a cup of tea or coffee. They pair beautifully with Hershey'S Velvety Chocolate Cream Pie for a dessert spread. Consider adding fresh raspberries or a drizzle of chocolate sauce on top for an extra touch when serving at gatherings or special occasions.
Storage & Reheating
Store leftover Raspberry Kisses in an airtight container at room temperature for up to 3 days. Avoid refrigeration as moisture can make them soggy. If you need to reheat them, place them in a warm oven (around 200°F) for a few minutes to restore their texture, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Kisses contains roughly 18 calories, with 2g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of gelatin?
Using fresh raspberries is not recommended because they contain moisture that can affect the texture of the kisses. The gelatin provides the necessary flavor without adding liquid. If you're looking for a natural flavor, consider using raspberry extract instead of fresh fruit.
What can I substitute for egg whites?
If you're looking for an egg white substitute, aquafaba (the liquid from canned chickpeas) is a great option. Use about 3 tablespoons of aquafaba for each egg white. Whip it until it forms stiff peaks, similar to egg whites, to achieve the best results in this recipe.
How do I know when the kisses are done baking?
Raspberry Kisses are done baking when they are firm to the touch and have a slight sheen. The edges should not be brown, as they can become too hard. Allow them to cool in the oven after turning it off, which helps them set properly without overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).