Raspberry Meringue Bark Recipe

Introduction

Raspberry Meringue Bark is a light and airy treat with a delightful fruity twist. Its crisp texture and vibrant raspberry flavor make it a perfect sweet snack or elegant dessert addition.

Ingredients

• 3 egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 2/3 cup sugar
• 3 tbsp finely crushed freeze-dried raspberries
• 1/2 tsp vanilla extract
• Coarsely crushed freeze-dried raspberries for topping (optional)

Instructions

1. Step 1: Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium-low speed until the mixture is foamy.
3. Step 3: Add the cream of tartar and salt. Increase the mixer speed to medium and slowly sprinkle in the sugar, taking a few minutes to incorporate it fully without rushing.
4. Step 4: Turn the mixer speed to high and continue beating until the egg whites are thick, glossy, and form stiff peaks.
5. Step 5: Gently fold in the finely crushed freeze-dried raspberries and vanilla extract using a spatula. Mix just until combined to keep the texture light.
6. Step 6: Spread the meringue evenly onto the prepared baking sheet to about 1/4 inch thickness. Sprinkle coarsely crushed freeze-dried raspberries over the top if desired.
7. Step 7: Bake for approximately 2 hours or until the meringue is completely hardened and no longer soft or sticky. Remove from the oven and let cool completely.
8. Step 8: Once cooled, break the meringue into pieces and store in an airtight container.

Tips & Variations

• Using room temperature egg whites helps achieve better volume when beating.
• Substitute freeze-dried raspberries with other freeze-dried berries like strawberries or blueberries for a different flavor.
• For extra visual appeal, drizzle melted dark chocolate over the cooled bark before breaking it into pieces.

Storage

Store the raspberry meringue bark in an airtight container at room temperature. It will stay fresh and crisp for up to two weeks. Avoid refrigerating, as moisture can make the meringue sticky. To refresh slightly softened bark, briefly warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries are too wet for this recipe and will soften the meringue, preventing it from crisping properly. Freeze-dried raspberries add flavor without moisture.

Is it necessary to use cream of tartar?

Cream of tartar stabilizes the egg whites and helps them maintain volume and texture. If you don’t have it, you can use a small amount of lemon juice or white vinegar as a substitute.

Raspberry Meringue Bark Recipe

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★★★★★

5 from 85 reviews

Delightfully light and crisp, this Raspberry Meringue Bark combines airy meringue with the tartness of freeze-dried raspberries. It’s a simple yet elegant treat that’s perfect for any occasion, featuring a delicate texture and vibrant raspberry flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meringue Base

• 3 egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 2/3 cup sugar
• 3 tbsp finely crushed freeze-dried raspberries
• 1/2 tsp vanilla extract

Topping

• Coarsely crushed freeze-dried raspberries for topping, optional

Instructions

1. Preheat oven: Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Beat egg whites: In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature egg whites and beat on medium-low speed until they become foamy, indicating the beginning of aeration.
3. Add stabilizers and sugar: Add cream of tartar and salt to the foamy egg whites. Increase the mixer speed to medium and slowly sprinkle in the sugar over a few minutes to ensure it dissolves properly and the mixture doesn’t deflate.
4. Whip to stiff peaks: Increase mixer speed to high and continue beating until the egg whites turn thick, glossy, and form stiff peaks that stand upright when the whisk is lifted.
5. Incorporate raspberries and vanilla: Gently fold in the finely crushed freeze-dried raspberries and vanilla extract with a spatula, mixing just until combined to preserve the airiness of the meringue.
6. Shape and top: Spread the meringue mixture onto the prepared baking sheet to a thickness of about 1/4 inch. Sprinkle with coarsely crushed freeze-dried raspberries for a decorative and flavorful touch.
7. Bake the meringue: Bake in the preheated oven for approximately 2 hours or until the meringue is hardened and no longer soft or sticky to touch.
8. Cool and break: Remove from the oven and allow the meringue bark to cool completely on the baking sheet. Once cooled, break it into irregular pieces.
9. Store: Store the broken meringue bark in an airtight container to keep it crisp and fresh for several days.

Notes

• Make sure the egg whites are at room temperature for better volume when whisking.
• Do not add sugar too quickly; gradual incorporation helps achieve a smooth, glossy meringue.
• Be gentle when folding in raspberries to avoid deflating the mixture.
• Use freeze-dried raspberries for intense flavor without adding moisture.
• Store in an airtight container to maintain crisp texture.
• This dessert is naturally gluten-free and vegetarian.

Keywords: Raspberry Meringue Bark, Meringue dessert, Freeze-dried raspberries, Gluten free dessert, Light dessert