Raspberry ripple meringue
Indulge in the perfect blend of sweet and tangy with this Raspberry Ripple Meringue recipe. Fluffy egg whites and a hint of vanilla are whipped to perfection, then swirled with vibrant raspberries and creamy Greek yogurt. An easy yet elegant dessert that’s sure to impress!
- 29 May 2024
- Cook time 15 min
- Prep time 25 min
- 6 Servings
- 6 Ingredients
Raspberry Ripple Meringue is a delightful and visually stunning dessert that's perfect for special occasions or simply as a sweet treat. Combining the airy lightness of meringue with the tartness of raspberries and the creaminess of Greek yogurt, this dessert is both elegant and delicious.
Ingredients:
Instructions:
Preheat your oven to 250°F (120°C). Lightly spray a baking sheet with cooking spray oil and line it with parchment paper.
In a large mixing bowl, combine the egg whites and vanilla extract. Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become foamy.
Gradually add the powdered sugar, one spoonful at a time, while continuously beating. Increase the speed to high and continue beating until stiff peaks form and the meringue is glossy.
Spoon or pipe the meringue onto the prepared baking sheet into small nests or circular shapes, leaving a slight hollow in the center of each for the filling. Make sure the nests are evenly spaced.
Place the baking sheet in the preheated oven. Bake for about 1 to 1.5 hours or until the meringues are crisp and easily lift off the parchment paper. Once done, turn off the oven and let the meringues cool inside the oven with the door slightly ajar.
While the meringues are cooling, place the raspberries in a small saucepan over medium heat. Cook the raspberries until they start to break down and release their juices, about 5 minutes. Use a spoon to mash them slightly. Once the mixture becomes thick and syrupy, remove from heat and let it cool.
Once the meringues are completely cooled, fill each meringue nest with a spoonful of Greek yogurt. Drizzle the raspberry sauce over the top, creating a ripple effect.
Serve immediately for a light and refreshing dessert. Enjoy!
Tips:
- Ensure that your mixing bowl and beaters are completely clean and free of grease before whipping the egg whites. Even a small amount of fat can prevent the egg whites from forming stiff peaks.
- Use room temperature egg whites for better volume. Cold egg whites take longer to whip and may not achieve the desired consistency.
- Gradually add the powdered sugar to the egg whites to ensure it dissolves evenly and doesn't weigh down the meringue.
- Crush the raspberries gently to release their juices without making them too soupy, which could affect the texture of the meringue.
- Swirl the raspberry mixture gently into the meringue to create the ripple effect, avoiding over-mixing to maintain the visual contrast.
- Assemble the dessert just before serving to keep the meringue crisp and the yogurt fresh.
- Experiment with other fruits or toppings for variation, such as strawberries or a drizzle of chocolate.
With its beautiful swirls and contrasting textures, Raspberry Ripple Meringue is sure to impress your guests and satisfy your sweet tooth. Remember, the key to this recipe is achieving the perfect meringue peaks and balancing the flavors just right. Enjoy your homemade masterpiece!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 77kcal | 3% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.62g | 4% |
| Sugar 5g | 5% |
| Fat | |
| Fat 2.20g | 3% |
| Saturated 0.97g | 3% |
| Cholesterol 5mg | - |
| Vitamins | |
| Vitamin A 1.30ug | 0% |
| Choline 9mg | 2% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.95ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.19mg | 2% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 130mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.32mg | 3% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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