Raspberry and Pink Peppercorn Meringues

[nverland]

Raspberry and Pink Peppercorn Meringues Recipe
Prep: 15 min. Bake: 20 min. + cooling Yield: 48 Servings

Ingredients
3 egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup Granulated Sugar
1 teaspoon raspberry extract
5 to 8 drops food coloring, optional
1/4 cup semisweet chocolate chips
1 teaspoon shortening
2 tablespoons whole pink peppercorns, crushed

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in extract and food coloring if desired.

Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets. Bake at 300° for 20-25 minutes or until set and dry. (Turn oven off; leave meringues in oven for 1 hour.) Remove to wire racks.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an airtight container. Yield: 4 dozen.