The Pink peppercorns come from a different plant species than black, white and green peppercorns, it is a sprawling shrub, which is native to subtropical and tropical regions of South America. This peppercorn is recognized for its uncommonly tart and somewhat fruity flavor with a slightly sweet aftertaste. The berries of this shrub are not true peppercorns but are most often used as an exotic pepper substitute. Even though they are not true peppercorns, but these can be used in the same fashion as any peppercorns and goes particularly well with vegetables and some proteins. It compliments wonderfully to fruit sauces, vinaigrettes, and herbal syrups.
Satisfy your sweet cravings with this indulgent Raspberry and Pink Peppercorn Meringues recipe.
- 3 large egg whites
- 1/4 tsp cream of tartar
- pinch salt
- 3/4 cup sugar
- 1 tsp raspberry extract
- 5 to 8 drops food coloring, optional
- 1/4 cup semisweet chocolate chips
- 1 tsp shortening
- 2 Tbsp whole pink peppercorns, crushed
- 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 bar, insert a large star tip. Fill bag with egg white mixture. Pipe 1-1/4 inch diameter cookies onto parchment-lined baking sheets. Bake at 300 degrees Fahrenheit for 20-25 minutes or until set and dry. (Turn oven off, leaves 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.