Raspberry Almond Meringue Bites are delicate, airy treats featuring crisp meringue infused with tart raspberry flavor and a hint of nutty almond. These bite-sized confections offer the perfect balance of sweetness and texture, making them ideal for tea parties, dessert platters, or an elegant snack.
Why You’ll Love This Recipe
- Light and crispy with a melt-in-your-mouth texture.
- Naturally gluten-free and low in fat.
- A beautiful dessert perfect for special occasions.
- Can be made ahead and stored for convenience.
- Easy to customize with different flavors and colors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Egg whites (room temperature)
- Granulated sugar
- Cream of tartar
- Almond extract
- Freeze-dried raspberries (finely crushed)
- Sliced almonds (for garnish)
Directions
- Preheat and Prepare: Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating.
- Add Sugar Gradually: Slowly add the sugar, a tablespoon at a time, while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.
- Incorporate Flavors: Gently fold in the almond extract and crushed freeze-dried raspberries. Be careful not to deflate the meringue.
- Pipe the Meringues: Transfer the mixture to a piping bag fitted with a star tip. Pipe small meringue bites onto the prepared baking sheet, spacing them slightly apart.
- Garnish and Bake: Sprinkle with sliced almonds and bake for 1.5 to 2 hours, or until the meringues are completely dry and crisp. Turn off the oven and let them cool inside with the door slightly open.
- Serve and Enjoy: Once cooled, serve immediately or store for later use.
Servings and Timing
- Servings: Makes about 30 meringue bites
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Chocolate Drizzle: Drizzle with melted dark or white chocolate for an extra indulgence.
- Lemon Raspberry Meringues: Add a hint of lemon zest for a citrus twist.
- Pistachio Meringues: Replace the almonds with crushed pistachios for a different nutty flavor.
- Vanilla Raspberry Meringues: Swap the almond extract for vanilla extract.
- Meringue Sandwiches: Use two meringues to sandwich a layer of raspberry jam or chocolate ganache.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid humidity, as it can make the meringues sticky.
- Freezing: Meringues can be frozen in an airtight container for up to 1 month. Thaw at room temperature before serving.
- Reheating: If meringues lose their crispness, place them in a 200°F (95°C) oven for 5–10 minutes to refresh them.
FAQs
Why did my meringues turn out chewy?
This is usually due to humidity or underbaking. Ensure they are completely dried out in the oven.
Can I use fresh raspberries instead of freeze-dried?
No, fresh raspberries contain too much moisture and can prevent the meringues from setting properly.
How do I know when the meringues are done baking?
They should feel dry to the touch and easily lift off the parchment paper. If they are still sticky, bake a little longer.
Can I make these without cream of tartar?
Yes, but the cream of tartar helps stabilize the egg whites. You can substitute it with a few drops of lemon juice or vinegar.
How can I prevent my meringue from deflating?
Make sure your mixing bowl is grease-free, add sugar gradually, and avoid overmixing after the peaks form.
Can I use a hand whisk instead of an electric mixer?
It is possible, but it will take significantly longer to achieve stiff peaks. A stand or hand mixer is highly recommended.
Can I color the meringue mixture?
Yes, use a gel-based food coloring to avoid adding excess liquid.
What’s the best way to crush freeze-dried raspberries?
Use a food processor or place them in a plastic bag and crush with a rolling pin.
Can I make larger meringues instead of bite-sized ones?
Yes, but increase the baking time accordingly to ensure they dry out completely.
Can I serve these with other desserts?
Yes, they pair well with ice cream, custards, or as a garnish for cakes.
Conclusion
Raspberry Almond Meringue Bites are a light, crispy, and elegant dessert that combines the fruity tartness of raspberries with the nutty richness of almonds. Whether served as a snack, a tea-time treat, or a party dessert, these meringue bites are sure to impress. Try them today for a delightful homemade confection!
Print
These Raspberry Almond Meringue Bites are light, crispy, and bursting with raspberry flavor. Topped with crunchy almonds, drizzled with honey, and paired with fresh raspberries, these delicate treats make for the perfect bite-sized indulgence!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12–15 meringue bites 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: French
Ingredients
For the Meringue:
- 3 egg whites (room temperature)
- 3/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp raspberry extract or freeze-dried raspberry powder
- 1–2 drops pink food coloring (optional)
For Toppings:
- 1/4 cup chopped almonds
- 2 tbsp honey or maple syrup
- Fresh raspberries
- Crushed walnuts (optional)
Instructions
- Preheat & Prep: Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Make the Meringue: Whisk egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Mix in raspberry extract and food coloring.
- Pipe & Bake: Pipe or spoon small rounds onto the baking sheet. Sprinkle with chopped almonds. Bake for 1.5 hours, then turn off the oven and let meringues cool inside.
- Assemble: Drizzle cooled meringues with honey and top with fresh raspberries and crushed walnuts.
- Serve & Enjoy!
Notes
- Store in an airtight container to keep crisp.
- You can swap almonds for pistachios or hazelnuts for a twist