Introduction

Raspberry meringues are light, airy treats bursting with fresh raspberry flavor and a hint of lemon zest. These delicate nests have a crisp exterior and a melt-in-your-mouth texture, perfect for a delightful dessert or afternoon snack.

The image shows several round meringue nests with a swirled pattern of white and bright red colors, giving them a light and airy texture with a glossy surface. Each meringue has multiple layers of piped meringue intertwined with streaks of red, creating a rose-like shape. The meringues are placed on crinkled white parchment paper over a white marbled surface. Fresh whole red raspberries are scattered around the meringues, adding a natural and fresh touch to the composition. The focus is on the meringue in the middle, with soft light highlighting its swirls and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (fresh or frozen, 190g/6.7oz)
2 tablespoons caster sugar (or granulated sugar)
3 egg whites (from large eggs, room temperature)
¾ cup caster sugar (superfine sugar, 150g/5.3oz)
1 lemon

Instructions

Step 1: Blend the raspberries with 2 tablespoons of sugar in a blender or mini food processor until smooth. Strain the mixture into a small saucepan and simmer over medium heat, stirring often, for 4–5 minutes until thickened and reduced to about ¼ cup. Pour into a small dish and chill in the fridge.
Step 2: Preheat the oven to 100°C (210°F) fan forced and line a large baking sheet with baking paper.
Step 3: In the bowl of a stand mixer with the whisk attachment (or using a handheld mixer), beat the egg whites on medium speed until soft peaks form, about 4–5 minutes.
Step 4: Zest the lemon and set aside the zest. Juice the lemon and add ½ teaspoon of juice to the egg whites, beating to incorporate. (Freeze any leftover lemon juice for future use.)
Step 5: Reduce the mixer speed to low and add the ¾ cup caster sugar one tablespoon at a time, counting to 20 between each addition. Once all sugar is added, increase speed to medium-high and beat until thick, glossy, and at stiff peak stage. Test by rubbing a little between finger and thumb; it should be smooth, not grainy.
Step 6: Gently fold in 1 teaspoon of lemon zest using a spatula.
Step 7: Using a large ice cream scoop or dessert spoons, portion the meringue into 6 even mounds on the baking sheet. Shape gently into rounds without flattening.
Step 8: Drizzle about 2 teaspoons of chilled raspberry coulis over each mound and swirl gently with a chopstick, reshaping into circles if needed.
Step 9: Bake in the oven for 1½ hours, then turn off the heat and leave the meringues undisturbed in the oven for at least 1 hour. Avoid opening the oven during this time to prevent cracking.
Step 10: Remove from the oven and enjoy. Please take a moment to leave a comment and rating—it’s greatly appreciated!

Tips & Variations

Use superfine sugar for a smoother meringue texture; if unavailable, pulse granulated sugar in a blender to make it finer.
For extra flavor, try folding in a teaspoon of vanilla extract along with the lemon zest.
If raspberries are not in season, you can substitute with strawberries or blueberries, adjusting cooking time for the coulis as needed.
Leftover lemon juice can be frozen in ice cube trays for use in dressings or other recipes.

Storage

Store raspberry meringues in an airtight container at room temperature for up to 3 days to maintain their crisp exterior. Avoid refrigerating as moisture can soften them. If needed, re-crisp gently in a low oven (100°C/210°F) for 5–10 minutes before serving.

How to Serve

A close-up of a dessert on a white plate with scalloped edges, showing one main layer of light, fluffy white meringue mixed with swirls of red sauce on top. The meringue is topped with two bright red raspberries and sprinkled with small pieces of dark chocolate shavings. There is a bite taken from the dessert, exposing its soft inside texture. Around the plate and in the background, there are scattered raspberries and more chocolate shavings on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the coulis?

Yes, frozen raspberries work well. Just thaw them before blending and proceed as directed.

Why do my meringues turn out sticky?

Sticky meringues usually result from insufficient baking or high humidity. Make sure to bake at a low temperature and allow them to cool completely in the oven with the heat off, avoiding opening the door early.

Raspberry Meringues Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

Delightfully light and airy Raspberry Meringues featuring crisp meringue nests swirled with a tangy homemade raspberry coulis. Perfect as an elegant dessert or a sweet treat, these meringues marry the natural tartness of fresh raspberries with the sweetness of whipped egg whites, enhanced by a hint of fresh lemon zest and juice.

Author: Elias
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 meringue nests 1x
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Gluten Free

Ingredients

Scale

Raspberry Coulis

1 cup raspberries (fresh or frozen, 190g / 6.7oz)
2 tablespoons caster sugar (or granulated sugar)

Meringue

3 egg whites (from large eggs, room temperature)
¾ cup caster sugar (superfine sugar, 150g / 5.3oz)
1 lemon (zested and juiced)

Instructions

Prepare the raspberry coulis: Blend the raspberries and 2 tablespoons of sugar in a blender or mini food processor until smooth. Strain the puree into a small saucepan and simmer over medium heat while stirring frequently for 4-5 minutes until thickened and reduced to about ¼ cup. Transfer to a small dish and refrigerate to chill.
Preheat the oven: Heat your oven to 100°C / 210°F fan forced. Line a large baking sheet with baking paper to prevent sticking.
Beat egg whites to soft peaks: In a stand mixer bowl with the whisk attachment or using a handheld beater, whip the egg whites on medium speed until soft peaks form, about 4-5 minutes.
Add lemon juice and zest: Zest the lemon and set 1 teaspoon aside. Juice the lemon, add ½ teaspoon of the juice to the egg whites, and beat to incorporate. (Save any leftover lemon juice for other uses.)
Incorporate sugar: Reduce mixer speed to low and gradually add the ¾ cup of caster sugar one tablespoon at a time, counting to 20 between additions. After all sugar is added, increase speed to medium-high and beat until the meringue is thick, glossy, and forms stiff peaks. Test by rubbing a bit between your finger and thumb—it should feel smooth, without graininess.
Fold in lemon zest: Gently fold in 1 teaspoon of the reserved lemon zest using a spatula.
Shape the meringue nests: Use a large ice cream scoop or spoons to divide the meringue into six even portions on the prepared baking sheet. Gently shape each portion into roughly round mounds, avoiding flattening them.
Add raspberry coulis swirls: Drizzle about 2 teaspoons of chilled raspberry coulis over each meringue mound. Using a chopstick, swirl the coulis around to create a pretty marbled effect and reshape into a circle if needed.
Bake and dry the meringues: Bake for 1½ hours at 100°C / 210°F fan forced. After baking, turn the oven off and leave the meringues inside undisturbed for at least 1 hour to cool and set fully without opening the oven door.
Enjoy and share feedback: Once cool, serve your raspberry meringues and don’t forget to leave a comment and rating to share your experience and help others.

Notes

Use caster or superfine sugar to ensure the meringue is smooth and stable.
Room temperature egg whites whip better and achieve higher volume.
Do not open the oven during cooling to prevent cracks in the meringues.
Leftover lemon juice can be frozen in ice cube trays for future recipes.
The slow, low-temperature baking method helps to dry the meringues perfectly for a crisp exterior and soft interior.

Keywords: Raspberry meringue, raspberry dessert, egg white meringue, gluten free dessert, lemon meringue, homemade meringue nests, light dessert