These Double Raspberry Meringue Bars are a sweet treat that balances tart raspberries with light, fluffy meringue. They are a burst of flavor in each bite!
I’ve never met a raspberry dessert I didn’t like, but these bars really take the cake… or should I say, the bar? Perfect for sharing or keeping all to yourself! 😄
They’re surprisingly easy to whip up, and the bright color makes them a showstopper. I love serving them chilled—it’s like summer on a plate!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the crust. If you’re gluten-free, you can swap it for a gluten-free flour blend or almond flour. Just keep in mind that it might affect the texture a little.
Raspberries: Fresh raspberries are ideal, but frozen ones work well too! They are often more accessible and just as tasty. Just let them thaw and drain excess liquid before using.
Butter: Unsalted butter is best for precise control over salt content. If you’re dairy-free, substitute with coconut oil or a dairy-free butter alternative for similar richness.
Egg whites: Fresh eggs help the meringue achieve its best texture. If you’re avoiding eggs, you can try aquafaba (the liquid from canned chickpeas) as a vegan alternative – about 3 tablespoons for each egg white.
Cream of tartar: This stabilizes the meringue. If you don’t have it, you can use an equal amount of lemon juice or vinegar instead.
How Do You Make Sure Your Meringue is Perfectly Fluffy?
Creating the perfect meringue can feel tricky, but it’s all about the right technique. Start with room temperature egg whites for the best volume. Mix them in a clean bowl, as any grease can hinder your meringue from whipping up effectively.
- Beat whites on medium speed until they form soft peaks, then add cream of tartar.
- Gradually add sugar, one tablespoon at a time. By doing this, it dissolves better, creating a smoother meringue.
- Keep beating until you see stiff, glossy peaks – a perfect sign that your meringue is ready!
Lastly, toasting the meringue with a kitchen torch gives it a delightful flavor and texture. If you use a broiler, stay close to prevent burning!
How to Make Double Raspberry Meringue Bars
Ingredients You’ll Need:
For The Base:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
For The Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
For The Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake, plus an additional 2 hours to chill in the refrigerator. You’ll appreciate those layers of buttery crust, tangy raspberry filling, and fluffy toasted meringue once you wait for them to cool completely. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a 9×9-inch baking pan with parchment paper. Make sure to leave some overhang on the sides so it’s easier to lift the bars out later.
2. Make the Base:
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add in the cold, cubed butter and use a pastry blender or your fingers to mix until the mixture looks like coarse crumbs. It should be crumbly but still hold together when pressed.
3. Bake the Base:
Press the crumbly mixture evenly into the bottom of the prepared pan. Pop it into the oven and bake for about 15-20 minutes, or until the top is lightly golden. Once baked, take it out and let it cool slightly.
4. Prepare the Raspberry Filling:
While your base cools, make the raspberry filling. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook this mixture for about 5 minutes until the raspberries begin to break down and release their juices.
5. Thicken the Filling:
Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the mixture thickens. Once it’s thickened, remove it from the heat and let it cool for a little while.
6. Spread the Raspberry Filling:
Now, pour and spread the raspberry filling evenly over the cooled baked base. Yum!
7. Make the Meringue:
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar to help stabilize the meringue.
8. Sweeten the Meringue:
Gradually add the granulated sugar, one tablespoon at a time, while you continue beating on high speed. Keep going until the mixture forms stiff, glossy peaks. This usually takes about 5 minutes. Finally, beat in the vanilla extract for flavor.
9. Spread the Meringue:
Carefully spread the meringue over the raspberry filling. You can create peaks and swirls with the back of a spoon or spatula for a pretty finish.
10. Toast the Meringue:
Use a kitchen torch to lightly toast the meringue until it’s golden brown. If you don’t have a torch, you can put the bars under the broiler for 1-2 minutes—just keep a very close eye on it to avoid burning!
11. Cool and Chill:
Let the whole pan cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the bars to set up firmly.
12. Serve and Enjoy!
Once chilled, slice the bars into squares and serve them cold. Enjoy the delightful layers of buttery crust, tangy raspberry filling, and fluffy toasted meringue!
Can I Use Frozen Raspberries for This Recipe?
Yes, absolutely! Frozen raspberries work well in this recipe. Just be sure to thaw them before use and drain any excess liquid to prevent the filling from becoming too watery.
How Should I Store Leftover Meringue Bars?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be served chilled straight from the fridge for a refreshing dessert!
Can I Make the Raspberry Filling Ahead of Time?
Definitely! You can prepare the raspberry filling a day in advance. Just store it in the refrigerator until you’re ready to assemble the bars; be sure to let it cool completely before layering it on the crust.
What If My Meringue Doesn’t Whip Up Properly?
If your meringue isn’t achieving stiff peaks, make sure your mixing bowl and beaters are completely clean and grease-free, as any fat can inhibit whipping. Also, ensure your egg whites are at room temperature for the best results.