Raspberry Meringue Bark Recipe

Introduction

This Raspberry Meringue Bark is a light, airy treat bursting with tart raspberry flavor and delicate sweetness. Perfect for a pretty dessert or a unique snack, it combines crisp meringue with vibrant freeze-dried raspberries for a delightful bite.

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 the whisk attachment, add the egg whites. Beat on medium-low speed until they become foamy.
3. Step 3: Add the cream of tartar and salt to the foamy egg whites. Increase speed to medium and slowly sprinkle in the sugar, taking several minutes to fully incorporate it without rushing.
4. Step 4: Once all sugar is added, turn the mixer to high speed. Beat the mixture until it becomes thick, glossy, and stiff peaks form when you lift the whisk.
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 airiness intact.
6. Step 6: Carefully spread the meringue mixture onto the prepared baking sheet, smoothing it out to about 1/4 inch thickness. Sprinkle coarsely crushed freeze-dried raspberries on top if using.
7. Step 7: Bake in the preheated oven for about 2 hours, or until the meringue is completely hardened and no longer soft or sticky to the touch. Remove from oven and let it cool completely on the sheet.
8. Step 8: Once cool, break the meringue into irregular pieces to serve or store.

Tips & Variations

• Use room temperature egg whites to achieve maximum volume when whipping the meringue.
• For extra color and flavor, try folding in other freeze-dried berries like strawberries or blueberries.
• If you prefer a sweeter topping, sprinkle a little extra sugar mixed with the crushed raspberries before baking.
• Make sure your mixing bowl and whisk are perfectly clean and dry to help the egg whites whip properly.

Storage

Store the meringue bark in an airtight container at room temperature to keep it crisp. It will stay fresh for up to two weeks. Avoid refrigeration as moisture can soften the texture. To refresh slightly softened bark, place it in a low oven (around 200°F) for a few minutes 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 contain moisture, which can make the meringue soggy and prevent it from crisping. It’s best to use freeze-dried raspberries for the right texture and flavor.

What can I do if my egg whites won’t whip up stiff?

Ensure no traces of yolk are in the whites, use a clean, dry bowl, and make sure the egg whites are at room temperature. Adding cream of tartar helps stabilize the whites. Also, avoid any grease or water on your equipment.

Raspberry Meringue Bark Recipe

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★★★★★

4.6 from 90 reviews

This Raspberry Meringue Bark is a light, airy, and sweet treat featuring crisp meringue infused with finely crushed freeze-dried raspberries for a burst of fruity flavor. Delicately crisp on the outside and melt-in-your-mouth soft inside, this dessert is perfect for a sophisticated snack or to impress guests with minimal effort.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 12 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 (optional)

Instructions

1. Preheat Oven: Preheat your oven to 200 degrees Fahrenheit (about 93 degrees Celsius) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites. Beat on medium-low speed until the egg whites become foamy, indicating they are starting to aerate.
3. Add Stabilizers: Add the cream of tartar and salt to the foaming egg whites. Increase the mixer speed to medium and slowly sprinkle in the sugar bit by bit, ensuring it dissolves properly to form a smooth texture. This process should take several minutes for best results.
4. Whip to Stiff Peaks: Turn the mixer speed to high and continue beating until the meringue becomes thick, glossy, and holds stiff peaks. This means when you lift the whisk, peaks should stand firm without collapsing.
5. Fold in Flavors: Using a spatula, gently fold in the finely crushed freeze-dried raspberries and the vanilla extract until just combined. Be careful not to over mix as it may deflate the meringue.
6. Shape the Bark: Carefully spread the meringue mixture onto the prepared baking sheet, spreading it evenly to about 1/4 inch thickness. Optionally, sprinkle the top with coarsely crushed freeze-dried raspberries for an added texture and visual appeal.
7. Bake: Place the baking sheet in the oven and bake for about 2 hours or until the meringue is fully hardened and no longer soft or sticky to the touch.
8. Cool and Serve: Remove from the oven and allow the meringue bark to cool completely on the baking sheet. Once cooled, break it into pieces and store in an airtight container to maintain crispness.

Notes

• Use room temperature egg whites for better volume and stability.
• Freeze-dried raspberries add a concentrated fruity flavor without adding moisture.
• Slowly incorporating sugar is key to achieving a glossy meringue with stiff peaks.
• Do not open the oven during baking to prevent cracks due to temperature changes.
• Store meringue in an airtight container to keep it crisp and prevent moisture absorption.
• This recipe is naturally gluten-free and vegetarian.

Keywords: meringue bark, raspberry dessert, freeze-dried raspberries, crispy meringue, easy dessert, gluten-free meringue, sweet snack