Raspberry Meringue Bark Recipe
Introduction
Raspberry Meringue Bark is a light and crispy treat that combines the sweet crunch of meringue with the tart burst of raspberries. Perfect for a delicate dessert or a festive snack, this easy-to-make bark is sure to impress with its pretty color and delightful texture.
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
- Step 1: Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Step 2: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat on medium-low speed until the eggs become foamy.
- Step 3: Add the cream of tartar and salt. Increase the mixer to medium speed and slowly sprinkle in the sugar, taking a few minutes to incorporate it fully. Avoid adding sugar too quickly.
- Step 4: Turn the speed to high and continue beating until the mixture becomes thick, glossy, and forms stiff peaks.
- Step 5: Gently fold in the finely crushed freeze-dried raspberries and vanilla extract with a spatula until just combined. Be careful not to overmix.
- Step 6: Spread the meringue evenly on the prepared baking sheet to about 1/4 inch thickness. Sprinkle the top with coarsely crushed freeze-dried raspberries if using.
- Step 7: Bake for about 2 hours, or until the meringue is fully hardened and no longer soft or sticky. Remove from the oven and let cool completely.
- Step 8: Once cooled, break the bark into pieces and store in an airtight container.
Tips & Variations
- Use room temperature egg whites for better volume and stability.
- Freeze-dried raspberries add vibrant color and flavor without adding moisture that can soften the meringue.
- For a chocolate twist, drizzle melted dark chocolate over the cooled bark before breaking it into pieces.
- If you prefer a sweeter topping, add a light dusting of powdered sugar after baking.
Storage
Store the raspberry meringue bark in an airtight container at room temperature. It will stay crisp for up to one week. Avoid storing in humid environments, as moisture can soften the meringue. When ready to enjoy, let it come to room temperature if refrigerated, and avoid reheating, as this may cause it to lose its crisp texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen egg whites for this recipe?
Fresh, room temperature egg whites work best for achieving the desired volume and texture. Using frozen egg whites is not recommended as they may not whip up properly.
Why is cream of tartar used in meringue?
Cream of tartar stabilizes the egg whites, helping them hold their shape and maintain stiffness, which is crucial for a light and airy meringue.
PrintRaspberry Meringue Bark Recipe
Delight in this light and airy Raspberry Meringue Bark, a perfect sweet treat combining crisp meringue with the tartness of freeze-dried raspberries. This elegant dessert is simple to make, requiring just a few ingredients and slow baking to achieve a crunchy, melt-in-your-mouth texture, ideal for gifting or snacking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Makes about 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meringue Base
- 3 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 2/3 cup sugar
- 1/2 tsp vanilla extract
Raspberry Components
- 3 tbsp finely crushed freeze-dried raspberries
- Coarsely crushed freeze-dried raspberries for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Surface: Begin by preheating your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Whip Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature egg whites. Beat on medium-low speed until the mixture becomes foamy, which helps to start incorporating air into the whites.
- Add Stabilizers and Sugar: Add the cream of tartar and salt to the foamy egg whites. Then, increase the mixer speed to medium and gradually sprinkle in the sugar slowly over several minutes. This careful addition prevents deflating and ensures a smooth, glossy meringue.
- Whip to Stiff Peaks: Increase the mixer speed to high and continue beating until the egg whites become thick, glossy, and hold stiff peaks when the whisk is lifted – a sign your meringue is perfectly aerated and stable.
- Fold in Flavorings: Gently fold in the finely crushed freeze-dried raspberries and vanilla extract with a spatula. Carefully combine without over-stirring to maintain the airiness of the meringue.
- Spread and Top Meringue: Spread the meringue mixture evenly onto your prepared baking sheet, about a quarter-inch thick. If desired, sprinkle the top with coarsely crushed freeze-dried raspberries for an added texture and visual appeal.
- Bake Low and Slow: Bake in the preheated oven for approximately 2 hours, or until the meringue is completely hardened, dry to the touch, and no longer sticky. This slow baking process dries out the meringue to achieve its crisp texture.
- Cool and Store: Remove from the oven and allow the meringue bark to cool completely on the baking sheet. Once cooled, break into bite-sized pieces and store in an airtight container to maintain crispness.
Notes
- Ensure egg whites are at room temperature for the best volume when whipping.
- Do not add sugar too quickly to avoid deflating the meringue.
- Folding in raspberries gently preserves the airiness of the meringue.
- If humidity is high, store finished meringue bark in an airtight container with a moisture absorber packet to keep it crisp.
- Use fresh cream of tartar for optimal meringue stability.
Keywords: Raspberry Meringue Bark, meringue dessert, freeze-dried raspberries, crispy meringue, gluten free dessert, light sweet treat
