There are a couple of key points I like to focus on when making a dessert. I like them to be easy, delicious, and I like them to look amazing! However, sometimes the whole look amazing can contradict the easy part.
You know like a five-layer cake looks amazing, but not exactly the easiest thing to just whip together…
There is one dessert that really hits all three of those points: meringues! If you’ve never had one, I highly suggest you try at least one! There are so many different ways to make them and they each come out with a different texture and taste, it’s really like having multiple recipes in one! The larger you make them, the chewier the inside. The smaller you make them, the more crunchy they can be! You can dollop them onto the pan or you can fill a piping bag and create whatever shapes you’d like! They really are such a fun whimsical dessert!
Meringues can sometimes get a bad rep, but I promise you they are easier than they seem! I suggest using cream of tartar to help stabilize the egg whites, but you can leave it out. I have also found that baking the sugar beforehand helps the sugar incorporate easier into the egg whites. You’ll know that the sugar has fully incorporated if you rub a little bit of meringue between your fingers and you don’t feel any sugar granules.
Another fun addition to these is the freeze-dried raspberry crust on the bottom! I have seen these done with sandwich cookies or with graham crackers but honestly, there are a million and one possibilities. You could cook the meringues first and then dip them in dark chocolate, or even white chocolate! I love the combination of the tart raspberry with the sweet meringues but there’s a lot of options!
5 egg whites
1 and 1/2 cups of sugar
1/8 teaspoon of cream of tartar
1 teaspoon of vanilla
Sprinkle of salt
Splash of white vinegar
Freeze-dried raspberries, optional
Begin by preheating the oven to 400 degrees. Spread the sugar out on a parchment-lined baking sheet bake the sugar for about 7 minutes.
Take a handful of freeze-dried raspberries and crush them up in a sealed bag. Place on a flat open plate.
Take the white vinegar and pour a little drop onto a paper towel, use this to wipe down the bowl of the stand mixer, to remove any excess fat that could be lingering. Add the egg whites to the bowl. Begin to mix the egg whites for about one minute, then begin to add in the sugar slowly. Once the sugar has been fully added, add in the vanilla, salt, and cream of tartar. Mix on high for ten minutes.
Decrease the oven temperature to 200 degrees. Take a large cookie scoop and scoop the meringue and drop onto the freeze-dried raspberries. Take a flat spatula to slide under the meringue and gently place onto a baking sheet. You should get about 10 large meringues. Bake in the oven for 2 hours. After the 2 hours, pull them from the oven and allow to cool for another hour.
I love how the tart raspberries pair with the super sweet meringue! Not only is the taste amazing, but the color contrast is perfect! I love the milky white meringue with the deep red of the raspberries! This is such a whimsical dessert that would be perfect at a baby shower, bridal shower, or any other shower in-between!