Ingredients for Fresh Raspberry Meringues
- Fresh Raspberry
- 1 cup (200g) granulated sugar
- 1 teaspoon pure vanilla extract
- Cream Of Tartar
- 4 large egg whites, at room temperature
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How to Make Fresh Raspberry Meringues
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Gradually add the sugar, one tablespoon at a time, beating until each addition is fully incorporated and the meringue is thick and holds its shape.
- Gently fold in the mashed raspberries and vanilla extract until just combined. Be careful not to deflate the meringue.
- Spoon or pipe the meringue mixture onto the prepared baking sheet, creating small mounds or swirls. Leave some space between each meringue.
- Bake for 2 hours, then turn off the oven and leave the meringues inside with the door slightly ajar to dry overnight (or for at least 2 additional hours).
- Once completely dry and crisp, carefully remove the meringues from the baking sheet and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
0g
Carbs
2g
