Ingredients
Meringue Mixture
- 3 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 2/3 cup granulated sugar
- 3 tbsp finely crushed freeze-dried raspberries
- 1/2 tsp vanilla flavoring
Topping (Optional)
- Coarsely crushed freeze-dried raspberries for sprinkling
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.
- Begin whipping egg whites: In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites and beat on medium-low speed until foamy.
- Add stabilizers and sugar: Add cream of tartar and salt to the egg whites. Continue beating on medium speed, gradually sprinkling in the sugar very slowly over a few minutes to ensure it fully dissolves and incorporates without deflating the mixture.
- Whip to stiff peaks: Increase the mixer speed to high and whip the egg whites until they are thick, glossy, and hold stiff peaks when the whisk is lifted.
- Fold in flavorings: Gently fold in the finely crushed freeze-dried raspberries and vanilla flavoring using a spatula until just combined, taking care not to overmix and deflate the meringue.
- Spread onto baking sheet: Carefully spread the meringue mixture evenly onto the prepared baking sheet to about 1/4-inch thickness. Optionally, sprinkle the top with coarsely crushed freeze-dried raspberries for an extra pop of texture and flavor.
- Bake: Bake the meringue in the preheated oven for about 2 hours or until the bark is dry, firm, and no longer sticky to the touch.
- Cool and break: Remove from the oven and allow the meringue bark to cool completely on the baking sheet. Once cooled, break into irregular pieces for serving or storing.
- Store: Store the raspberry meringue bark in an airtight container to maintain its crisp texture.
Notes
- Make sure the egg whites are at room temperature for better volume when whipping.
- Adding sugar slowly is key to achieving a stable meringue that isn’t grainy.
- Cream of tartar helps stabilize the egg whites and produces a glossy finish.
- Freeze-dried raspberries provide intense flavor without adding moisture.
- Do not overmix when folding in the raspberries to keep the airiness of the batter.
- This meringue bark is best stored in a dry, airtight container to keep it crisp and prevent moisture absorption.
- You can use vanilla extract if vanilla flavoring is unavailable.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
