Description
These Double Raspberry Meringue Bars feature a buttery shortbread crust topped with a vibrant raspberry curd and finished with a fluffy, tangy raspberry-infused meringue. Perfectly sweet and tart, with a delicate crunch and a soft, marshmallow-like topping, these bars make an impressive dessert or treat for raspberry lovers.
Ingredients
Scale
For the Crust
- 160g (1 cup + ¼ cup) all-purpose flour
- 50g (½ cup) granulated sugar
- 25g (¼ cup) powdered sugar
- Zest of 1 lemon
- 140g (½ cup) unsalted butter, cold and sliced
For the Raspberry Curd
- Use your preferred raspberry curd recipe (prepared beforehand)
For the Raspberry Meringue
- 120g (½ cup) water
- 3 tablespoons freeze-dried raspberry powder (ground freeze-dried raspberries)
- 140g (â…” cup) granulated sugar
- 3 large egg whites
- Pinch fine sea salt
- 1 teaspoon vanilla extract (optional, to enhance flavor)
Instructions
- Prepare the raspberry curd: Make the raspberry curd according to your favorite recipe ahead of time and set aside.
- Preheat the oven: Heat the oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the pan: Grease an 8×8-inch square pan and line it with parchment paper. Secure the paper with metal clips to hold it in place.
- Make the crust: In a food processor, pulse together all-purpose flour, granulated sugar, powdered sugar, lemon zest, and cold sliced butter until the mixture resembles wet sand. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 20-25 minutes, until lightly golden. Remove from the oven, then spread the prepared raspberry curd evenly over the crust. Return to the oven and bake for an additional 15 minutes, or until the curd is set around the edges.
- Chill the bars: Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Infuse raspberry water: Grind freeze-dried raspberries into a fine powder. Combine the raspberry powder with water in a jar, shake well, and let sit for 1 to 4 hours to infuse flavor.
- Strain and heat: Pour the raspberry water through a fine mesh sieve into a measuring cup; add extra water if necessary to reach ½ cup. Pour the liquid into a small pot, add granulated sugar, and stir over medium-low heat until the sugar dissolves and the mixture reaches 245°F (118°C) on a candy thermometer. Remove from heat and let sit for 1 minute.
- Whip egg whites: In a stand mixer bowl, whisk the egg whites until frothy and soft peaks form.
- Incorporate sugar syrup: Slowly pour the hot raspberry sugar syrup into the whipping egg whites while continuing to whisk.
- Whip meringue to stiff peaks: Continue beating the mixture until the meringue is thick, glossy, and holds stiff peaks. Add a pinch of fine sea salt and vanilla extract, mixing briefly to combine.
- Spread meringue over curd: Evenly spread the raspberry meringue over the chilled raspberry curd layer.
- Optional toasting: Use a kitchen torch to lightly toast the meringue peaks until golden brown for an added toasted flavor and beautiful presentation.
- Slice and serve: Warm a chef’s knife under hot water, dry it, then carefully slice the bars into 12 squares. Serve chilled for the best texture and flavor.
Notes
- Make the raspberry curd at least a day ahead for best flavor and texture.
- Freeze-dried raspberry powder adds intense flavor without moisture; grind it finely for best results.
- Ensure the egg whites are free of any yolk or fat to achieve perfect meringue.
- Chilling the bars helps the curd set properly and makes slicing easier.
- Use a kitchen torch carefully to avoid burning the meringue.
- These bars can be stored in the refrigerator for up to 3 days.
