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Double Raspberry Meringue Bars


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

These Double Raspberry Meringue Bars are a delightful dessert featuring a buttery shortbread crust, tangy raspberry curd, and a fluffy raspberry meringue topping. Perfect for any occasion, they offer a burst of flavor with each bite.


Ingredients

Scale

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: Make the raspberry curd according to your recipe beforehand.
  • Preheat oven: Preheat the oven to 350°F (175°C).
  • Prepare pan: Line a greased 8×8 square pan with parchment paper and secure it with metal clips.
  • Make the crust: In a food processor, combine flour, granulated sugar, powdered sugar, lemon zest, and cold butter. Pulse until combined. Press the mixture into the bottom of the pan.
  • Bake the crust: Bake for 20-25 minutes. Remove from the oven and pour the raspberry curd over it. Bake for another 15 minutes or until the curd is set on the sides.
  • Chill: Let the bars cool to room temperature, then chill in the fridge for 4 hours or overnight.
  • Make the meringue: Grind freeze-dried raspberries into a powder. Combine the raspberry powder with water in a jar and shake to mix. Let sit for at least an hour or up to 4.
  • Strain and heat: Pour the raspberry water through a fine mesh sieve into a measuring cup. Add more water to fill the cup if necessary. Pour into a small pot and add granulated sugar. Stir and heat to medium-low.
  • Whip egg whites: In a stand mixer bowl, whisk the egg whites until frothy.
  • Combine sugar mixture: Cook the sugar and raspberry mixture until a thermometer reads 245°F (118°C). Turn off the heat and let sit for a minute. Slowly pour it into the whipping egg whites.
  • Continue whipping: Whip until the meringue is thick and glossy. Add a pinch of salt and vanilla.
  • Spread meringue: Spread the meringue over the cooled raspberry curd.
  • Toast (optional): Use a kitchen torch to toast the meringue before serving, if desired.
  • Slice and serve: Run a warm chef’s knife under hot water, wipe dry, and slice the bars to serve.

Notes

  • For an extra tangy flavor, consider adding more lemon zest to the shortbread crust.
  • Ensure the meringue is whipped to stiff peaks for the best texture.
  • Prep Time: 30 minutes
  • Cook Time: 40-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 200
  • Sugar: 18g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg