These Double Raspberry Meringue Bars are a tasty treat with a sweet and tart twist! Layers of buttery crust and fresh raspberries are topped with fluffy meringue for a dreamy dessert.
I love how the meringue gets crispy on top and soft underneath. It’s like a happy little surprise in every bite. Perfect for sharing—or not! Who could resist these bright and cheery bars?
Key Ingredients & Substitutions
Unsalted Butter: This is key for the crust’s richness. If you’re out of unsalted butter, you can use salted butter but reduce the added salt by a pinch. I like using European-style butter for a creamier texture!
Raspberries: Fresh raspberries are ideal for this dessert, but frozen ones work too. Just thaw and drain any excess liquid. If you’re not a fan of raspberries, strawberries or blueberries can be delightful substitutes!
Heavy Cream: This makes the mousse light and fluffy. If you want a lighter option, coconut cream can be whipped for a dairy-free version, giving a unique flavor twist.
Egg Whites: A must for the meringue! For a vegan alternative, aquafaba (the liquid from a can of chickpeas) works great—just make sure to whip it until stiff peaks form.
How Do I Make Perfect Meringue?
Meringue can be tricky, but with a few tips, you’ll master it! Make sure your mixing bowl is clean and free of any grease, as this can prevent the egg whites from whipping up properly.
- Use room temperature egg whites; they whip up better than cold ones.
- Start whisking slowly, then increase the speed as bubbles form. Once foamy, add cream of tartar to help stabilize the meringue.
- Gradually add the sugar, which gives it that shiny texture, while continuing to whisk until it holds stiff peaks.
For a pretty finish, spread the meringue quickly over the mousse layer and use a spatula to create peaks—don’t worry if they get a little wild; it adds charm!
Double Raspberry Meringue Bars
Ingredients You’ll Need:
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
For the Raspberry Mousse Layer:
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries, pureed and strained to remove seeds
For the Meringue Topping:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and just over 2 hours for chilling. So, grab your apron for a busy but fun time in the kitchen, and let the bars sit in the fridge to set beautifully!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until your mixture is light and fluffy. Add in the egg and vanilla extract, mixing well. Next, gradually add in the flour and salt until you form a dough. Press this dough evenly into a greased 9×13 inch baking pan and then pop it in the oven for about 15-20 minutes or until you see the edges turning a lovely golden color. Once done, remove it from the oven and let it cool a bit.
2. Prepare the Raspberry Layer:
Now, in a saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Cook this mixture over medium heat, stirring constantly, until it thickens up into a jam-like consistency. After cooking, give it a moment to cool down, then spread it evenly over your warm crust.
3. Make the Raspberry Mousse:
In a separate clean bowl, whip the cold heavy cream along with powdered sugar and vanilla extract until soft peaks form. Take your raspberry purée and gently fold it into the whipped cream until everything is well combined and smooth. Spread this delicious mousse mix over the raspberry layer you just created.
4. Make the Meringue Topping:
Grab a clean mixing bowl again and whisk the egg whites and cream of tartar until foamy. Gradually add in the sugar while continuing to whip the mixture until you reach stiff, glossy peaks. Gently spread this meringue over your raspberry mousse layer, covering it completely.
5. Bake and Brown the Meringue:
Return your pan to the oven and let it bake at 350°F (175°C) for about 10-15 minutes, or until the meringue is set and looks golden brown on top. If you have a kitchen torch, feel free to use it to give the meringue peaks an even fancier, lightly browned finish.
6. Cool and Serve:
Allow the bars to cool completely at room temperature, then refrigerate them for at least 2 hours to set perfectly. Once chilled, cut them into squares and feel free to garnish with some fresh raspberries on the side for a beautiful presentation!
Enjoy your delicious Double Raspberry Meringue Bars! They’ll bring a burst of flavor and smiles to everyone around!
Can I Use Other Types of Berries in This Recipe?
Absolutely! While the recipe calls for raspberries, you can easily substitute them with strawberries, blueberries, or even blackberries. Just ensure to adjust the sugar slightly if the berries are sweeter or tarter than raspberries!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The meringue may lose its crispness over time, so it’s best enjoyed within a couple of days after making.
Can I Prepare This Recipe in Advance?
Yes! You can make the crust and raspberry layer a day ahead. Just assemble the mousse and meringue on the day you plan to serve them for the best texture and freshness.
What Should I Do If My Meringue Doesn’t Whip Up Properly?
If your meringue isn’t forming stiff peaks, make sure your bowl and beaters are completely clean and free from any grease. Using room temperature egg whites will also help. If it still doesn’t work, it might be helpful to add a bit more cream of tartar for stabilization. Happy whisking!
