Raspberry Meringues
Delightfully crisp on the outside and irresistibly airy within, these Raspberry Meringues are a show-stopping dessert that’s as stunning as it is simple to make. Made with just a handful of ingredients, including light and fluffy egg whites, a pop of pink food coloring, and aromatic raspberry extract, these elegant confections are the perfect balance of beauty and flavor. Add a touch of raspberry powder for an extra burst of fruity intensity. With a slow-bake method that ensures the perfect crunch, these melt-in-your-mouth treats are ideal for tea parties, dessert platters, or even as a charming edible gift. Serve solo or pair with fresh raspberries and whipped cream for a heavenly finish to any meal!
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 1 teaspoon Raspberry extract
- 2 drops Pink food coloring
- 1 pinch Salt
- 1 teaspoon Raspberry powder (optional)
Instructions
Preheat your oven to 100°C (210°F) and line two baking sheets with parchment paper.
In a clean, grease-free mixing bowl, combine the egg whites and a pinch of salt. Using an electric mixer, whip the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whip the egg whites. Increase the speed to high once all the sugar is incorporated, and whip until stiff, glossy peaks form. This should take about 5-7 minutes.
Gently fold in the raspberry extract and pink food coloring using a spatula. Be careful not to deflate the meringue while mixing.
If using raspberry powder, gently fold it into the mixture at this stage for an extra punch of flavor.
Transfer the meringue mixture into a piping bag fitted with a star or round nozzle. Pipe small, evenly sized mounds or swirls of meringue onto the prepared baking sheets, leaving some space between them.
Bake the meringues in the preheated oven for 1.5 hours, or until they are crisp to the touch and easily lift off the parchment paper. Avoid opening the oven door while baking to prevent cracking.
Once baked, turn off the oven and leave the meringues inside to cool completely for an additional hour. This step helps them dry out fully and maintain their texture.
Store the cooled meringues in an airtight container at room temperature for up to one week. Serve as is or pair with fresh raspberries and whipped cream for an indulgent treat!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 154.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 181 mg | 4% | |
*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.
