Description
Delightful Raspberry Meringue Sandwiches featuring crisp, airy meringue cookies filled with whipped cream and fresh raspberries. Perfect for a light dessert or elegant afternoon treat.
Ingredients
Scale
Meringue Cookies
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- A pinch of salt
Filling
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare meringue mixture: In a clean, dry bowl, beat the 4 egg whites with a mixer until foamy. Add the cream of tartar and a pinch of salt to stabilize the whites. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Finally, gently fold in 1/2 teaspoon vanilla extract.
- Pipe and bake meringues: Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, form equal-sized rounds of meringue on the sheet. Bake for about 1 hour to 1 hour and 15 minutes until meringues are dry and crisp but not browned. Turn off oven and allow meringues to cool inside oven completely for best texture.
- Prepare raspberry whipped cream: In a mixing bowl, whip 1/2 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold in the fresh or thawed raspberries, being careful not to crush them completely.
- Assemble the sandwiches: Once meringues are fully cooled, pair them by size. Spread or pipe a generous amount of the raspberry whipped cream onto one meringue and sandwich with a matching meringue on top. Serve immediately or refrigerate briefly before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- You can substitute frozen raspberries but thaw completely and drain excess liquid.
- Store assembled sandwiches in the refrigerator and consume within a day for best freshness.
- Make meringues ahead of time and keep in an airtight container at room temperature.
