Description
These Raspberry Meringue Sandwiches are a light and refreshing dessert that combines crispy, melt-in-your-mouth meringue with sweet, tangy raspberry filling. Perfect for a treat that’s both delicate and delicious!
Ingredients
Scale
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- A pinch of salt
For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper. - Make the Meringue:
In a large bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and salt, and continue beating until soft peaks form.
Gradually add the sugar, about 1 tablespoon at a time, while beating continuously on high speed until stiff peaks form and the meringue is glossy. Add the vanilla extract and gently fold it in. - Shape the Meringues:
Using a spoon or a piping bag, dollop or pipe the meringue mixture into small circles (about 2 inches in diameter) onto the prepared baking sheets. Smooth the tops with a spatula to create a uniform shape. - Bake the Meringues:
Bake the meringues in the preheated oven for 1 hour, or until they are crisp and dry to the touch. Turn off the oven and let them cool inside with the door slightly ajar for an additional 30 minutes to 1 hour. Once completely cool, carefully lift the meringues off the parchment paper. - Prepare the Raspberry Filling:
In a small bowl, mash the fresh raspberries with a fork or potato masher until they are broken down into a puree. Strain the puree through a fine mesh sieve to remove the seeds.
In another bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold in the raspberry puree and powdered sugar, being careful not to deflate the whipped cream. - Assemble the Sandwiches:
Pair up the meringues into matching sizes. Spread a generous spoonful of the raspberry filling onto the bottom side of one meringue, then top with the other meringue to form a sandwich. - Serve and Enjoy:
Serve immediately or store in the refrigerator until ready to serve. Enjoy the light, crispy, and fruity goodness!
Notes
- If you want to add extra flavor, you can drizzle melted chocolate over the meringues or sprinkle with cocoa powder.
- Meringue can be tricky—make sure your mixing bowl and beaters are free of any grease for the best results.
- These are best enjoyed the same day but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour (plus cooling time)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 150
- Sugar: 18g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg