These gooey raspberry lemon meringue cookies have a few secrets, starting with what’s in the middle hidden under all of that delicious raspberry glaze.
We love the original Chocolate Marshmallow Cookie. In fact, if you click the link you can read my post on, Is This Really My Life about the sweet memory that I have associated with those cookies. But, the chocolate marshmallow cookies officially have a little competition. I didn’t think they ever could, and yet here we are talking Raspberry Lemon Meringue Cookies.
I mean, you wouldn’t know that they are incredible when you first look at them. No, they just look like a pretty little cookie with a nice, light raspberry frosting on top. And trust me, that cookie alone would be desirable to anyone, but oh there’s so much more to it than just that. First of all, let’s talk the cookie itself. Yup, it’s got a secret as well. The cookie is light and airy, but most importantly it’s tender and almost gooey if you will. Not gooey like under baked, gooey like a soft cookie should be, and that’s all do to a little french vanilla pudding. It creates such a soft, yummy cookie which is exactly what I needed for this recipe.
Next up, we’ve got the true secret of the recipe, the Lemon Meringue Marshmallows. Oh, knucka what?! That’s right folks, sometimes the ol’ WallyMart pulls through, which is where we found this little treasure. I’ll be honest, I try to avoid Walmart at all costs. In fact, spell check just had to correct the spelling for me. I can’t even spell it! Anyway, but that’s where we saw these and I couldn’t resist them. I know, “artificially flavored” is written right there, but I don’t care. It is worth it.
We cut each mallow almost completely in half and then opened it like a book and laid 2 (4 halves) on top of each almost done cookie. Popped those suckas back in the oven and they got all floofy (yes, floofy, not fluffy) and delicious. We let the cookies cool for a moment and proceeded to the next secret, the glaze.
The glaze is again, more than you think. There’s cream cheese and butter in there. I mean, if we are going to do this shizzle let’s do it, right? What in the world has happened to my language in this post?! Ok, back to life, so this glaze is powdered sugar, fresh Driscoll’s Raspberries(we’ve talked about my love for berries, remember?), cream cheese and oh my heavens, butter. Yes, real life butter.
So pretty much you thought you were getting this dainty little cookie, but you’re really getting a flavor burst of deliciousness in your mouth. You’re welcome. And let me know when your friends, neighbors and family are begging for more because heaven knows ours are.
Why Doesn’t Meringue Stiffen?
First, be sure that there is NO yolk in the egg whites.
Egg yolk will keep the whites from stiffening.
Make sure the bowl is clean, free of any oil or soap residue.
When you have separated your eggs, let the whites set out at room temperature for at least 30 minutes.
Add a little cream of tartar to the whites.
Don’t add sugar until thick, glossy peaks have formed.
Add sugar a Tablespoon at a time.
Can Meringue Cookies Be Frozen?
You can freeze meringue cookies, but you must be careful that when they defrost they do not absorb any moisture.
Moisture will soften the outside of the meringue.
They can be frozen for up to 1 month.
How Long Will Raspberries Keep?
To increase the time that berries can be stored, remove any moldy or overripe berries.
Do not wash the berries before putting them in the refrigerator.
Refrigerate for 2-4 days.
Gooey Raspberry Lemon Meringue Cookies
- 1 Cup Flour
- 1/3 Cup Instant French Vanilla Pudding Mix
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Butter, unsalted, softened
- 1/4 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 Large Egg, slightly beaten
- 1/2 Teaspoon Vanilla
- 1/2 Bag Lemon Meringue Mallows
For the Glaze
- 2 Cups Powdered Sugar
- 2 Ounces Cream Cheese, softened
- 4 Tablespoons Butter, unsalted, softened
- 1/2 Cup Fresh Raspberries
- Pinch of Salt
- Heat the oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, salt and pudding mix.
- Whisk to combine and set aside.
- In the bowl of a standing mixer, add the butter, brown sugar and white sugar.
- Mix on medium speed for 1 minute. This will help to make a softer cookie.
- Turn the mixer down to low and add the egg and vanilla.
- Turn the speed back to medium and mix until incorporated.
- Turn off the mixer.
- Add the dry ingredients to the mixer and mix on low speed, gradually increasing the speed as the ingredients become combined.
- Turn the mixer off and spoon a small, about 1 tablespoon, sized amount on a silpat, or parchment lined baking sheet.
- Cut in half 12 mallows at a time. see note
- Bake at 350 degrees for 8-9 minutes.
- Remove from the oven.
- Place two mallows, or 4 halves on each cookie so the top is covered.
- Bake for an additional 30-60 seconds or until the mallow is soft. Remove from the oven.
- Allow the cookie to cool for about a minute and spread the glaze over the top.
For the Raspberry Glaze
- In a large bowl, or standing mixer with the whisk attachment, add the butter, and cream cheese and mix on medium speed until smooth.
- Add the rest of the ingredient and mix on low until the mixture has come together and is beginning to smooth out.
- Increase the speed and whip until completely smooth.
- Spread over cookies.
If you do not have silpat or parchment you can bake directly on the baking sheet, but the cookies come off easier with the silpat or parchment.
Amount Per Serving:Calories: 152 Saturated Fat: 0g Cholesterol: 25.6mg Sodium: 0mg Carbohydrates: 22.2g Fiber: 0.3g Sugar: 17.8g Protein: 1g
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