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Yield: 80 kiss cookies (varies depending on size)

Coconut Raspberry Meringue Kiss Cookies

Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3 hours 30 minutes
Author: Jess Italiano
Enjoy the irresistible pairing of coconut meringue cookies and homemade raspberry curd. These airy coconut meringues complement the fruity raspberry flavor, creating a delightful tropical-inspired treat that everyone will love. A perfect blend of textures and flavors in one delicious bite!
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Ingredients
 

Meringue

Raspberry Curd

  • 2 1/2 cups (264 grams) frozen raspberries
  • ~2 tablespoons lemon zest, about 2 large lemons
  • 1/4 cup (60 grams) lemon juice, freshly squeezed
  • 1 cup (200 grams) granulated sugar
  • 3 eggs
  • 6 tablespoons (85 grams) unsalted butter, cubed, room temperature

Instructions
 

Meringue

  • Wipe down your mixing bowl with vinegar.
  • Preheat oven to 225F and line a baking sheet with parchment paper. Set aside. Prepare a piping bag with a star tip. Set aside.
  • Fill a sauce pan with about two inches of water and bring it to a gentle simmer. Separate the yolks from the egg whites and make sure NONE of the yolk gets into your egg white mixture. This could mess up the entire batch. Any fat will prevent stiff peaks from forming.
  • In a heat proof bowl, place the egg whites, sugar, cream of tartar, vanilla extract, and coconut extract. Place the bowl on the sauce pan over the simmering water but do NOT let the bottom of the bowl touch the simmering water.
  • Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Switch to a rubber spatula and use that to mix (while also scraping the sides of the bowl) for about 4-5 minutes until the mixture is thin and frothy on top - if you have a thermometer, it should be around 160 degrees Fahrenheit.
  • Use your spatula to pick up some of the mixture and let it drop in between your fingers. If you pinch it together, you shouldn't be able to feel any of the sugar granules.
  • Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the mixture on high speed for 5-6 minutes until glossy, thick, stiff peaks form. You should be able to turn the bowl completely upside down and none of the meringue will fall out.
  • Fill your piping bag with the meringue. Pipe cookies onto the baking sheet in any shape you want, although size here is important. Try your best (if you can use a scale, do it) to make each cookie the same size. This is important when it comes to the baking time - you want all cookies to be the same size so that they all cook evenly and fully. See note if you do not have piping materials.
  • Bake for ABOUT an hour. It could be more - all ovens differ, elevations differ, humidity differs, the size of your meringue differs, etc., so I cannot say how long it will actually take to bake, but you should look for these clues: One. You should be able to gently lift the cookie off of the parchment paper. Two. If you tap the bottom of the cookies with your finger, it should sound hollow. Three. It should also be dry to the touch. 
  • Turn the oven off but leave the cookies on the pan in the oven for one hour with the door shut.
  • After the hour, crack the oven door open and let them sit in the oven with the door cracked for another hour. This will help to make sure the meringues do not crack.

Raspberry Curd

  • Add the frozen raspberries, lemon zest, and lemon juice in a medium sauce pan over low-medium heat. Stir until the raspberries are soft and have released their juices. Gently press on the raspberries with the back of a wooden spoon to release more juices, if need be.
  • Strain the raspberry mix through a fine mesh strainer, gently pressing down on the raspberries inside the strainer to get as much of the mixture as possible (you should end up with about 3/4 cup or 185 grams). Scrape the underside of the strainer to get the excess liquid. Discard of the zest and raspberry seeds.
  • Add the granulated sugar to the raspberry juice and whisk well to combine. Add in the eggs and whisk well. Pour the mixture into a medium-sized pot over the stove on medium heat. Continuously stir until the mixture has thickened and is bubbling. The mixture should coat the back of a wooden spoon.
  • Strain the mixture again for good measure into another bowl. Add the cubed butter and stir until the butter is fully melted. I usually strain once more after adding the butter just to make sure all seeds/pulp/egg residue is removed, but it is not 100% necessary if you don't want to. Transfer to an airtight container until ready to use.
  • After the meringues have cooled, add a drizzle of the raspberry curd or dip the meringues into it for a delicious coating. For an extra touch, sprinkle some freeze-dried strawberries or coconut shreds on top. Enjoy!
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