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Chewy Raspberry Meringues Recipe

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★★★★★

4.8 from 122 reviews

These Chewy Raspberry Meringues are light and airy with a delightful chewiness, featuring vibrant streaks of fresh raspberry sauce. Perfectly sweet and tangy, they make a stunning dessert or a charming treat to enjoy with tea.

Ingredients

Scale

Raspberry Sauce

  • 1 cup frozen raspberries
  • 1 Tbsp granulated sugar

Meringue

  • 1/2 cup egg whites (approximately 3 large eggs)
  • 1 cup granulated sugar
  • 1 tsp cornstarch

Instructions

  1. Make Raspberry Sauce: Place frozen raspberries and 1 Tbsp sugar into a small saucepan and cook over medium-high heat, stirring often. Crush the raspberries as they cook with a wooden spoon until they break down and become syrupy. Strain the mixture through a fine sieve to remove seeds and allow the sauce to cool completely. You should have about 1/4 cup of raspberry sauce.
  2. Prepare Oven and Baking Sheet: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a Silpat mat to prevent sticking.
  3. Combine Egg Whites and Sugar: In the bowl of a stand mixer, combine the egg whites and 1 cup granulated sugar. Whisk lightly just to mix the ingredients.
  4. Cook Egg Mixture: Place the bowl over a hot water bath on the stovetop. Whisk constantly for about 3 minutes until the sugar dissolves and the mixture feels smooth and no longer grainy to the touch.
  5. Whip the Meringue: Transfer the bowl to your stand mixer and whisk on medium-high speed until the meringue forms stiff peaks and the bowl is cool to the touch.
  6. Add Cornstarch: Sift the cornstarch over the meringue and whip briefly to combine, which helps stabilize the meringue during baking.
  7. Fold in Raspberry Sauce: Reserve about 1 Tbsp of the raspberry sauce. Drizzle the remaining sauce over the meringue and gently fold a few times to create visible raspberry streaks without fully mixing.
  8. Shape Meringues: Dollop the meringue mixture onto the prepared baking sheet in approximately eight evenly sized mounds.
  9. Decorate with Raspberry Sauce: Drizzle the reserved 1 Tbsp of raspberry sauce over the tops of the meringues. Use a toothpick to gently swirl the sauce for a marbled effect.
  10. Bake and Dry: Bake the meringues at 300°F (150°C) for 25 minutes. After baking, turn off the oven and leave the meringues inside for 2 hours to dry out slowly, ensuring a chewy texture.

Notes

  • Use fresh egg whites at room temperature for best volume.
  • Be sure to strain the raspberry sauce to avoid seeds in the meringue.
  • Folding in the raspberry sauce gently creates beautiful marbling without deflating the meringue.
  • The extended drying time in the turned-off oven is key to achieving the chewy texture.
  • Store meringues in an airtight container at room temperature to keep them fresh.

Keywords: raspberry meringues, chewy meringues, raspberry dessert, baked meringue, raspberry sauce, light sweets

Find it online: https://amayaharis.com/chewy-raspberry-meringues-recipe/