Let's Bang Raspberry Meringues

Makes 16 medium peens



· 4 egg whites

· 3/4 cup sugar

· 1/4 cup raspberry jam

· 1/8 tsp salt

· 1/2 teaspoon vanilla extract



Preheat oven to 200 degrees F. Use an electric mixer to whisk egg whites and salt until soft peaks form. Tease your egg whites a bit by gradually whisking in the sugar, a little but at a time until sugar dissolves. Once all the sugar has been added, continue to whisk on high for 3 mins until your mixture is as stiff as your boyfriend’s morning wood. Add some flavor and a hint of peen pink by whisking in the vanilla extract and raspberry jam.

Line two baking sheets with parchment paper. Place your meringue mixture into a piping bag and start squeezing them out. Pipe the meringue into the shape of your favorite peens. Are they thick? Are they long? Are they curved? The decision is yours.

Now this one’s going to be a bit of a tease: you’ll need to bake the meringues for 2 hours before you can bang. They take a while to harden up, so be patient - it’ll be so worth it. After the 2 hours are up, turn oven off and leave meringues in the oven to cool completely before you shove them in your mouth. Note: store them in an airtight container or else they’ll go limp after a day.