These Double Raspberry Meringue Bars are a fruity delight! With a layer of sweet raspberries and a crispy meringue topping, they’re perfect for a little treat.
Who knew raspberries could taste so good on a chewy crust? I love to enjoy these bars with a cup of tea; they make any day feel special! 🍵✨
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich shortbread crust. If you’re looking for a healthier option, try using coconut oil or margarine, though it may slightly alter the taste and texture.
Raspberries: Fresh raspberries bring a bright taste, but if they’re not in season, frozen raspberries work just as well! Just thaw and drain excess moisture before using them.
Heavy Cream: Whipping cream adds fluffiness to the mousse. You can use a dairy-free alternative like coconut cream for a vegan version. Just make sure it has a high fat content for the best results!
Egg Whites: These are the main component for the fluffy meringue topping. If you’re allergic or prefer egg-free options, look for egg replacers specifically designed for meringue or try aquafaba (chickpea brine) as a substitute, using 3 tablespoons for each egg white.
How Do You Get Perfectly Whipped Egg Whites?
Whipping egg whites to the right consistency can be tricky, but it’s key for a fluffy meringue. Here are some steps to help you achieve perfect peaks:
- Start with clean, dry beaters and bowl to ensure no grease interferes.
- Let your egg whites come to room temperature for better volume.
- Add cream of tartar early on to stabilize, which can help achieve stiff peaks.
- Increase the speed gradually. Begin on medium and then switch to high until you see soft peaks.
- Once soft peaks form, add sugar slowly, allowing time for it to dissolve before you reach stiff peaks.
Be careful not to overbeat, as this can make the meringue dry and difficult to spread. Keeping these tips in mind will ensure a successful topping for your bars!
How to Make Double Raspberry Meringue Bars
Ingredients You’ll Need:
For the Shortbread Crust:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Raspberry Jelly Layer:
- 2 cups fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tsp powdered gelatin (or agar-agar for vegetarian option)
For the Raspberry Mousse Layer:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp powdered gelatin (or agar-agar)
- 1/4 cup cold water
- 1 cup heavy cream, whipped to stiff peaks
For the Meringue Topping:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/4 tsp cream of tartar
- Fresh raspberries for garnish
Total Time Needed:
This delicious dessert will take about 30 minutes of active prep time, plus about 7 hours total for chilling and setting—this includes 1-2 hours for the jelly layer and 3 hours for the mousse layer to properly set. Make sure to plan ahead to enjoy these lovely bars!
Step-by-Step Instructions:
1. Prepare the Shortbread Crust:
First, preheat your oven to 350°F (175°C) and prepare a 9×9-inch (23×23 cm) baking pan by lining it with parchment paper, allowing some to hang over the edges for easy removal later.
In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes using a hand mixer or spatula. Add in the vanilla extract and then gradually mix in the flour and salt until all ingredients come together into a smooth dough.
Press this dough evenly into the bottom of your prepared pan. Bake for 18-20 minutes or until the crust is lightly golden brown. Once done, remove it from the oven and let it cool completely.
2. Make the Raspberry Jelly Layer:
While the crust is cooling, prepare the jelly layer. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes to bloom.
In a saucepan, combine the raspberries, sugar, lemon juice, and water. Cook this mixture over medium heat, mashing the raspberries occasionally until the sugar dissolves and it begins to simmer (about 5 minutes).
Strain the mixture through a fine sieve to remove the seeds, then return the strained raspberry juice to low heat. Stir in the bloomed gelatin until fully dissolved. Pour this raspberry jelly mixture over the cooled shortbread crust and refrigerate until fully set, about 1-2 hours.
3. Prepare the Raspberry Mousse Layer:
For the mousse, bloom gelatin in 1/4 cup of cold water and set aside. Blend the raspberries in a blender or food processor until smooth and strain to remove the seeds.
In a small saucepan, warm the raspberry puree with the sugar gently until the sugar dissolves. Once dissolved, remove from heat and stir in the bloomed gelatin and lemon juice until well mixed. Allow this mixture to cool to room temperature but ensure it does not set.
Gently fold the whipped cream into the cooled raspberry mixture until fully combined. Pour this mousse layer evenly over the set jelly layer in the baking pan. Refrigerate for at least 3 hours until completely set.
4. Make the Meringue Topping:
Once the mousse layer is set, it’s time to make the meringue topping. In a clean mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, while whisking continuously until you achieve stiff, glossy peaks.
Spread or pipe the meringue evenly over the set mousse layer.
5. Finish the Bars:
To give the meringue a lovely golden touch, use a kitchen torch to gently toast the meringue until it’s golden brown. If you don’t have a torch, roast it under a broiler for 1-2 minutes, keeping a close eye to prevent burning. Once toasted, garnish with fresh raspberries.
Chill for an additional 30 minutes before slicing into squares.
6. Serve & Store:
Use a sharp knife to cut into squares. Serve these beautiful bars chilled, and store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy the delightful burst of raspberry flavors in every bite!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute raspberries with other berries like strawberries, blueberries, or blackberries. Just make sure to adjust the sugar based on the sweetness of the berries you choose. Keep in mind that different berries may yield a slightly different flavor and color.
How Do I Make this Recipe Gluten-Free?
To make Double Raspberry Meringue Bars gluten-free, simply substitute the all-purpose flour in the shortbread crust with a gluten-free flour blend. Look for a blend that includes xanthan gum for better texture. The rest of the ingredients are naturally gluten-free!
Can I Make This Dessert Vegan?
Yes, you can make this dessert vegan! Use plant-based butter for the shortbread crust, replace the heavy cream with coconut cream or a vegan whipped cream alternative, and use aquafaba in place of egg whites for the meringue topping. For the gelatin, be sure to use agar-agar as a vegetarian/vegan substitute.
How to Store Leftovers Properly?
Store any leftover bars in an airtight container in the refrigerator for up to 3 days. For best results, cover the meringue loosely to avoid it becoming soggy. You may also freeze the bars, but be aware that the meringue texture may change once thawed.
