Description
Delight in these delicate Raspberry Meringue Sandwiches featuring crisp, airy meringue shells filled with a luscious raspberry cream. This elegant French-inspired dessert boasts a perfect balance of sweet and tart flavors wrapped in a gluten-free, vegetarian-friendly treat perfect for special occasions or a sophisticated afternoon snack.
Ingredients
Scale
Meringue
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Filling
- 1/2 cup seedless raspberry jam
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh raspberries, mashed
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to ensure the meringues bake evenly and do not stick.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until they become foamy, signaling the start of meringue formation.
- Add Sugar Gradually: Increase the mixer speed to high and gradually add granulated sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form, indicating the meringue is ready.
- Add Vanilla Extract: Gently beat in the vanilla extract to infuse the meringue with delicate flavor.
- Pipe Meringue Rounds: Transfer the meringue mixture into a piping bag fitted with a round tip and pipe 2-inch rounds evenly spaced on the prepared baking sheets.
- Bake the Meringues: Bake in the preheated oven for 1 hour until the meringues are dry and crisp. Then turn off the oven and let the meringues sit inside, with the door closed, for an additional hour to dry completely and prevent cracking.
- Prepare Raspberry Cream Filling: While meringues cool, beat the heavy cream and powdered sugar together until stiff peaks form. Carefully fold in the seedless raspberry jam and mashed fresh raspberries to combine flavors without deflating the whipped cream.
- Assemble Sandwiches: Once meringues are fully cooled, spread the raspberry cream filling onto the flat side of one meringue and top with another to create a sandwich. Repeat the process with remaining meringues.
Notes
- Store sandwiches in an airtight container in the refrigerator and consume within 2 days to maintain freshness.
- For an elegant presentation, drizzle with melted white chocolate before serving.
