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Raspberry Meringue Bark Recipe

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★★★★★

4.8 from 88 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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