Chocolate Bottom Raspberry Meringues

Yield: about 24 meringue cookies

• Prep Time: 45 minutes
• Bake Time 55 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour, 55 minutes

Ingredients:

• 1 cup Bake Believe^® Semisweet Chocolate Chips
• 1 cup freeze dried raspberries
• 2/3 cups monkfruit granulated sugar replacement  
• 3 egg whites
• ¼ teaspoon cream of tartar
• 1 teaspoon coconut oil

Instructions:

1. Preheat oven to 250F. Line a baking sheet with parchment paper.
2. Place freeze dried raspberries into a food processer and pulse until pulverized into a powder. Transfer to a bowl and add monkfruit sugar. Mix thoroughly and set aside.
3. Whip egg whites and cream of tartar with an electric mixer until soft peaks have formed. Gradually add raspberry/monkfruit mixture and continue whipping until stiff and glossy.
4. Transfer mixture to a piping bag fitted with a star tip. Pipe cookies on to parchment paper. Bake for 50 to 55 minutes or until dry and set. Remove from oven and let cool completely.
5. Combine chocolate chips and coconut oil. Melt using a double boiler or in the microwave on low power, stirring every 20 seconds until smooth.
6. Dip the bottoms of the cooled meringue cookies into chocolate; return to parchment-lined baking sheet until set.