Description
Light and airy Raspberry Meringue Bark with a delicate sweetness, tangy freeze-dried raspberries, and a crisp texture—perfect as a festive treat or elegant dessert.
Ingredients
Units
Scale
- 3 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 2/3 cup sugar
- 3 tbsp finely crushed freeze-dried raspberries
- 1/2 tsp vanilla extract
- Optional: coarsely crushed freeze-dried raspberries for topping
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold in finely crushed freeze-dried raspberries and vanilla extract.
- Spread the meringue mixture evenly on the prepared baking sheet.
- Sprinkle with coarsely crushed freeze-dried raspberries if desired.
- Bake for 60–75 minutes, until dry and crisp. Turn off oven and let meringue cool completely inside for extra crispness.
- Break into pieces and store in an airtight container.
Notes
- Ensure no yolk is in the egg whites for best meringue texture.
- Can be flavored with other freeze-dried fruits or extracts.
- Store in a cool, dry place to maintain crispness.
Nutrition
- Serving Size: 1 piece (approx. 25g)
- Calories: 60
- Sugar: 12g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg