Description
Delightfully light and airy Raspberry Meringue Sandwiches featuring crisp homemade meringue shells filled with sweet whipped cream and fresh raspberries, perfect for an elegant dessert or tea-time treat.
Ingredients
Scale
Meringue Shells
- 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 the Meringue Mixture: In a clean, dry mixing bowl, whisk the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, continuing to whisk until the meringue is glossy and stiff peaks form. Gently fold in the 1/2 teaspoon of vanilla extract.
- Pipe the Meringue Shells: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, pipe or spoon out 16 equal-sized rounds of meringue on the sheet, about 2 inches in diameter each. These will form the sandwich shells.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 60 minutes. After baking, turn off the oven and leave the meringue inside to cool completely and dry out, ideally for another hour or until crisp to the touch.
- Prepare the Filling: While the meringue cools, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Be careful not to overwhip the cream.
- Assemble the Sandwiches: Once the meringue shells are cool and crisp, spread or pipe a generous dollop of whipped cream on half of the shells. Top the cream with fresh raspberries, then sandwich each with the remaining meringue shells. Serve immediately or keep refrigerated until ready to serve for best freshness.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use fresh raspberries for the best flavor; if using frozen, thaw and drain excess moisture.
- Meringue sandwiches are best served the same day to maintain crispiness of shells.
- Store leftover meringue shells in an airtight container to keep them crisp.
- If you prefer, you can substitute the whipped cream with a dairy-free alternative for dietary preferences.
