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Raspberry Meringues Recipe

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★★★★★

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.

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

  1. 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.
  2. Preheat the oven: Heat your oven to 100°C / 210°F fan forced. Line a large baking sheet with baking paper to prevent sticking.
  3. 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.
  4. 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.)
  5. 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.
  6. Fold in lemon zest: Gently fold in 1 teaspoon of the reserved lemon zest using a spatula.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://tastygenius.com/raspberry-meringues-recipe/