Double Raspberry Meringue Bars

Introduction

These Double Raspberry Meringue Bars are a delightful combination of tangy raspberry curd and airy meringue atop a buttery shortbread crust. Each bite is a harmonious blend of textures and flavors, making them an ideal treat for any occasion. When I first made these for a family gathering, they disappeared in no time. Everyone loved the vibrant raspberry flavor and the lightness of the meringue. It’s a treat that elevates any dessert table and adds a splash of color and sweetness that’s simply irresistible.

Ingredients

Shortbread Crust:

• 160g (1 cup + ¼ cup) all-purpose flour
• 50g (½ cup) granulated sugar
• 25g (¼ cup) powdered sugar
• Zest of a lemon
• 140g (½ cup) unsalted butter, cold and sliced

Raspberry Curd:

• [Link to your raspberry curd recipe]

Raspberry Meringue:

• 120g (½ cup) water
• 3 tablespoons raspberry powder (from ground freeze-dried raspberries)
• 140g (⅔ cup) granulated sugar
• 3 large egg whites
• Pinch fine sea salt

Instructions

Prepare the Curd:

1. Make the Raspberry Curd: Follow your raspberry curd recipe in advance to ensure it is ready for the bars.

Preheat the Oven:

2. Preheat Oven: Set your oven to 350°F (175°C).

Prepare the Pan:

3. Prepare Pan: Line an 8×8 square pan with parchment paper, ensuring to grease it beforehand. Secure the parchment with metal clips for easy removal.

Make the Crust:

4. Combine Ingredients: In a food processor, blend the all-purpose flour, granulated sugar, powdered sugar, lemon zest, and cold sliced butter until the mixture resembles coarse crumbs.
5. Press Crust: Evenly press the mixture into the bottom of the prepared pan.

Bake the Crust:

6. Bake: Place the crust in the preheated oven and bake for 20-25 minutes, or until lightly golden.
7. Add Curd: Remove from the oven and pour the prepared raspberry curd over the crust. Return to the oven and bake for an additional 15 minutes, or until the curd is set around the edges.

Chill:

8. Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Meringue:

9. Prepare Raspberry Water: Grind freeze-dried raspberries into powder. Mix the raspberry powder with 120g (½ cup) of water in a jar and shake well. Let it sit for at least an hour, or up to 4 hours.
10. Strain and Heat: Strain the raspberry water through a fine mesh sieve into a measuring cup, adding water if necessary to reach 120g (½ cup). Pour into a small pot, adding the granulated sugar. Stir and heat over medium-low.
11. Whip Egg Whites: In a stand mixer bowl, add the egg whites and whip until frothy.

Combine Sugar Mixture:

12. Cook Mixture: Cook the sugar and raspberry mixture until a candy thermometer reads 245°F (118°C). Turn off the heat and let it sit for 1 minute.
13. Incorporate Sugar Mixture: With the mixer on low, slowly pour the hot sugar mixture into the whipping egg whites.

Continue Whipping:

14. Whip Until Glossy: Continue whipping the egg whites until the meringue is thick and glossy. Add a pinch of fine sea salt and vanilla extract, and mix to combine.

Spread Meringue:

15. Spread Meringue: Carefully spread the meringue over the chilled raspberry curd layer.

Toast (Optional):

16. Toast Meringue: For added flavor and presentation, use a kitchen torch to lightly toast the meringue before serving.

Slice and Serve:

17. Slice Bars: Run a warm chef’s knife under hot water, wipe it dry, and slice the bars for serving. Enjoy!

Nutrition Facts

Servings: 16 bars
Calories per serving: Approximately 180 calories
Sugar: 14g
Sodium: 30mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Chill Time: 4 hours (or overnight)

How to Serve

• Serve chilled: These bars are best enjoyed cold for a refreshing treat.
• Garnish: Consider garnishing with additional freeze-dried raspberries or a sprig of mint for added color.
• Cutting: Use a warm knife for clean cuts when slicing the bars.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious dessert.
• Presentation: Place on a decorative platter for an appealing display at gatherings.

Additional Tips

1. Chill the Meringue: Ensure your meringue is well-whipped and cooled before spreading it on the curd.
2. Use Fresh Ingredients: Fresh raspberries yield the best flavor in both the curd and meringue.
3. Experiment with Flavors: Substitute other fruit powders to create different flavored meringue bars.
4. Make Ahead: Prepare the curd and crust the day before for easy assembly.
5. Store Properly: Store the bars in an airtight container to maintain freshness.

Recipe Variations

• Berry Medley: Use a mix of berries (strawberries, blueberries) for the curd to create a berry medley version.
• Lemon Curd Base: Substitute the raspberry curd with lemon curd for a zesty twist.
• Chocolate Meringue: Incorporate cocoa powder into the meringue for a chocolatey version.
• Nutty Crust: Add crushed nuts or oats to the shortbread crust for added texture and flavor.

Serving Suggestions

• Pair with a refreshing iced tea or lemonade during summer gatherings.
• Serve alongside a fruit salad for a lighter dessert option.
• Accompany with a chocolate sauce drizzle for chocolate lovers.

Freezing and Storage

• Freezing: These bars can be frozen. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. They can last up to 2 months.
• Thawing: To serve, thaw in the refrigerator overnight.
• Storage: Store in the refrigerator for up to a week in an airtight container.

FAQ Section

1. Can I use frozen raspberries for the curd?

• Yes, frozen raspberries work well in the curd.

1. What can I use instead of raspberry powder?

• You can use powdered freeze-dried strawberries or blueberries for a different flavor.

1. How do I know when the meringue is ready?

• The meringue should be thick and glossy, forming stiff peaks.

1. Can I make the curd a day in advance?

• Absolutely! Making the curd ahead of time saves prep time.

1. What should I do if my meringue weeps?

• Ensure that the sugar syrup reaches the correct temperature before adding to the egg whites, and avoid humidity during preparation.

1. Can I use a hand mixer instead of a stand mixer?

• Yes, a hand mixer works fine; just be patient as it may take longer to whip the egg whites.

1. Is it necessary to toast the meringue?

• Toasting is optional but adds flavor and visual appeal.

1. How can I prevent the crust from being too crumbly?

• Make sure to press the crust firmly into the pan and avoid overbaking.

1. Can I double the recipe?

• Yes, simply use a larger pan and adjust the baking time as necessary.

1. How do I make the bars more visually appealing?

• Garnish with fresh raspberries or edible flowers for a beautiful presentation.

Conclusion

Double Raspberry Meringue Bars are a show-stopping dessert that combines tart raspberry flavor with the sweetness of meringue and the buttery richness of shortbread. They are perfect for gatherings, celebrations, or simply as a delightful treat for yourself. With their vibrant color and layered texture, these bars are sure to impress anyone who tries them. Enjoy making and sharing these delicious treats!

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