Introduction

These chewy raspberry meringues are a delightful treat combining crisp exterior with a soft, fruity center. The natural tartness of raspberries adds a refreshing twist to the classic meringue. Perfect for a light dessert or an elegant tea-time snack.

The image shows a close-up of two meringue nests, each with one thick outer layer of white, cracked, and crisp texture; inside, the swirled second layer has a smooth mix of red raspberry sauce and white meringue with a marbled effect. The nests sit on small sheets of brown parchment paper placed on a dark wood surface. Around the meringues, there are several bright red raspberries scattered, adding color contrast to the scene. The photo is taken from a slightly high angle, making the swirled textures and layers visible clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (frozen)
1 Tbsp granulated sugar
1/2 cup egg whites (approx. 3 large)
1 cup granulated sugar
1 tsp cornstarch

Instructions

Step 1: Raspberry Sauce – Place the frozen raspberries and 1 tablespoon of sugar into a small saucepan. Cook over medium-high heat, stirring often, until the raspberries break down and become syrupy. Crush them gently with a wooden spoon as you stir. Strain the mixture to remove seeds and let the sauce cool completely. You should have about 1/4 cup of sauce.
Step 2: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silpat mat.
Step 3: Combine egg whites and 1 cup sugar in the bowl of a stand mixer. Whisk briefly just to combine.
Step 4: Place the bowl over a hot water bath on the stove. Whisk constantly for about 3 minutes until the mixture feels smooth and no longer grainy to the touch.
Step 5: Transfer the bowl back to the stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is cool to the touch.
Step 6: Sift the cornstarch over the meringue and whip briefly until fully incorporated.
Step 7: Reserve 1 tablespoon of raspberry sauce. Pour the remaining sauce over the meringue and fold gently just a few times. You want to see streaks of raspberry throughout without fully mixing it in.
Step 8: Use a spoon to dollop the meringue onto the prepared baking sheet, making sure they are roughly the same size. This recipe yields about 8 meringues on one sheet.
Step 9: Drizzle the reserved tablespoon of raspberry sauce over the tops of the meringues and swirl gently with a toothpick for a marbled effect.
Step 10: Bake for 25 minutes, then turn off the oven and leave the meringues inside for 2 hours to dry out and set.

Tips & Variations

For extra flavor, add a splash of lemon juice to the raspberry sauce before cooking to brighten the tartness.
If fresh raspberries are available, use them instead of frozen for a fresher taste, but reduce cooking time slightly.
To make chocolate raspberry meringues, fold in some mini chocolate chips before baking.
Ensure the egg whites are free of yolk to whip properly and achieve stiff peaks.

Storage

Store the meringues in an airtight container at room temperature to keep them crisp outside and chewy inside. They will keep well for up to 3 days. Avoid refrigeration, as moisture can make them soggy. If they soften, re-crisp briefly in a low oven before serving.

How to Serve

The image shows three small round meringue cookies with a white, crisp, and slightly cracked outer layer, each topped with swirls of bright red raspberry sauce creating a marbled pattern. One meringue has a bite taken out, revealing a light and airy inside with pinkish patches from the raspberry mixture. They sit on pieces of brown parchment paper placed on a dark wooden table. Around the meringues, fresh, bright red raspberries are scattered, adding vibrant color contrast. The scene is lit softly, emphasizing the texture of the meringues and the vivid fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well too. They may require a slightly shorter cooking time for the sauce since they release juice more easily.

What if I don’t have a stand mixer?

You can use a hand mixer instead, but it may take a little longer to achieve stiff peaks. Make sure to whisk the egg whites over the hot water bath carefully to avoid curdling.