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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.

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 (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

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