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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/raspberry-meringue-bark-recipe/