Fresh Raspberry Meringues
Delight in the airy sweetness of Fresh Raspberry Meringues, a show-stopping dessert that combines the crisp, melt-in-your-mouth texture of perfectly baked meringue with the vibrant flavor of fresh raspberry puree. Made with just four simple ingredients—fluffy egg whites, granulated sugar, zesty lemon juice, and juicy raspberries—this recipe is as elegant as it is easy to create. The swirled raspberry marbling not only adds a stunning visual appeal but also balances the sweetness with its naturally tart undertone. With a prep time of just 20 minutes and a low-and-slow bake for a flawless finish, these meringues are the perfect light treat for parties, afternoon tea, or a sophisticated dessert course. Serve them plain or elevate them further by pairing with whipped cream and extra fresh raspberries for a truly unforgettable delight.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 100 grams Fresh raspberries
- 0.5 teaspoons Lemon juice
Instructions
Preheat your oven to 95°C (200°F) and line two baking trays with parchment paper.
In a clean, dry bowl, combine the egg whites and lemon juice. Using an electric mixer, beat the egg whites on medium speed until soft peaks begin to form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
Meanwhile, use a fork to mash the fresh raspberries in a small bowl until smooth. Strain the puree through a fine mesh sieve to remove seeds, leaving you with a smooth raspberry puree.
Gently fold about 2 tablespoons of the raspberry puree into the meringue mixture using a spatula, creating subtle swirls. Do not overmix to maintain the marbled effect.
Spoon the meringue mixture onto the prepared baking trays in small dollops or pipe them using a piping bag fitted with your desired tip, spacing them about 1 inch apart.
Bake the meringues in the preheated oven for 90 minutes, or until they are firm to the touch and easily lift off the parchment paper. Turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar.
Once cooled, store the meringues in an airtight container for up to one week. Serve as a light dessert or pair with whipped cream and additional fresh raspberries for an elegant presentation.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 205.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
