Double Raspberry Meringue Bars Recipe

If you’re searching for a dessert that’s as stunning to look at as it is delicious to eat, this Double Raspberry Meringue Bars Recipe will quickly become your new favorite. These bars masterfully balance a buttery, crumbly crust with a vibrant, tangy raspberry curd and a luscious, sweet meringue infused with concentrated raspberry flavor. Each bite bursts with layers of tart and sweet raspberry, complemented by the smooth, airy texture of the meringue topping. Whether you are hosting a gathering or indulging in a special treat, these bars are guaranteed to wow your taste buds and impress your friends.

Ingredients You’ll Need

All the ingredients in this recipe are straightforward and pantry-friendly, yet each one plays a crucial role in building the perfect harmony of flavors and textures in these bars. From the buttery crust to the bright raspberry layers and the fluffy meringue, every component is essential.

• 160g (1 cup + ¼ cup) all-purpose flour: Provides the sturdy base for the buttery crust, giving structure while staying tender.
• 50g (½ cup) granulated sugar: Sweetens both the crust and meringue, balancing the tart raspberry flavors.
• 25g (¼ cup) powdered sugar: Adds extra sweetness and a fine texture to the crust mixture.
• Zest of a lemon: Lends a fresh, citrusy brightness that enhances the raspberries naturally.
• 140g (½ cup) unsalted butter, cold and sliced: Ensures a rich, flaky crust once baked.
• Raspberry curd (see your raspberry curd recipe): This vibrant layer delivers pure raspberry flavor with a creamy texture to complement the bars.
• 120g (½ cup) water: Used to make the raspberry meringue syrup with the freeze-dried raspberry powder.
• 3 tablespoons raspberry powder (from ground freeze-dried raspberries): Intensifies the raspberry flavor in the meringue without adding moisture.
• 140g (⅔ cup) granulated sugar: Essential for the meringue syrup, creating that glossy, stable finish.
• 3 large egg whites: Whipped to soft peaks, they give the meringue its characteristic light and airy texture.
• Pinch fine sea salt: Balances sweetness and enhances the overall flavor.

How to Make Double Raspberry Meringue Bars Recipe

Step 1: Prepare the Raspberry Curd

Ahead of diving into the bar construction, make your raspberry curd according to your favorite recipe or a trusted source. This luscious curd is the heart of the bars, delivering that beautiful, tart-sweet berry punch.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C) to ensure it’s ready when you finish prepping. Line an 8×8 square pan with parchment paper, grease lightly, and secure with clips to keep the paper tight and in place for an easy removal later.

Step 3: Make the Crust

In a food processor, pulse together the flour, granulated sugar, powdered sugar, lemon zest, and cold, sliced butter. The butter should be cut into small pieces so that when pulsed, the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your prepared pan, making sure it’s evenly distributed for a uniform crust.

Step 4: Bake the Crust

Bake the crust for about 20-25 minutes until golden and set. This step ensures a crisp, buttery base that contrasts beautifully with the softer layers that follow. Once baked, remove it from the oven and pour the prepared raspberry curd evenly over the warm crust. Return to the oven and bake for another 15 minutes or until the curd is mostly set around the edges but still slightly wobbly in the center.

Step 5: Chill the Bars

Once baked, allow the bars to cool completely to room temperature before transferring them to the refrigerator. Chill for at least 4 hours or overnight to let the curd fully set and develop its rich, silky texture.

Step 6: Prepare the Raspberry Meringue

Start by grinding freeze-dried raspberries into a fine powder, creating a vibrant raspberry powder that intensifies the flavor without adding extra liquid. Combine this powder with water in a jar, shake well, and let it sit for 1 to 4 hours for the flavors to meld perfectly.

Step 7: Strain and Heat the Meringue Syrup

Strain the raspberry water through a fine mesh sieve into a measuring cup, adjusting with extra water if needed. Transfer this liquid to a small pot, add granulated sugar, and cook over medium-low heat, stirring until the sugar dissolves and the mixture reaches 245°F (118°C) on a candy thermometer.

Step 8: Whip the Egg Whites

In your stand mixer, whip the egg whites until frothy and soft peaks just begin to form. This will be the base for our fluffy meringue topping.

Step 9: Combine Hot Sugar Syrup with Egg Whites

With the mixer running on low, slowly pour the hot raspberry sugar syrup into the whipped egg whites in a thin, steady stream. This slow addition cooks the egg whites gently, creating a silky, stable Swiss meringue.

Step 10: Finish Whipping the Meringue

Continue whipping the meringue until it becomes thick, glossy, and holds firm peaks. Fold in a pinch of fine sea salt and a touch of vanilla extract to enhance the sweetness and depth of flavor.

Step 11: Spread and Optional Toasting

Spread the bright pink meringue evenly over the chilled raspberry curd layer. For an extra touch of decadence, use a kitchen torch to lightly toast the meringue until it’s golden and slightly caramelized, adding subtle smoky notes and beautiful contrast.

Step 12: Slice and Serve

To get clean slices, run a chef’s knife under hot water, dry it thoroughly, and cut the bars gently. This neat slicing helps keep the layers intact and makes serving these bars a breeze.

How to Serve Double Raspberry Meringue Bars Recipe

Garnishes

These bars are stunning on their own, but you can elevate the presentation with a few fresh raspberries, a sprinkle of powdered sugar, or delicate edible flowers. A tiny dollop of whipped cream adds extra creaminess that complements the meringue beautifully.

Side Dishes

Pair these bars with a simple side like a scoop of vanilla bean ice cream or a crisp green salad with citrus vinaigrette to balance the sweetness. For a truly celebratory feel, serve alongside a glass of sparkling rosé or a light dessert wine.

Creative Ways to Present

Try serving the bars on a platter decorated with fresh raspberry coulis drizzles and mint leaves for a touch of elegance. You can also cut them into mini bite-sized squares for parties or even layer them in parfait glasses with fresh berries and whipped cream for an inventive dessert.

Make Ahead and Storage

Storing Leftovers

Keep leftover bars refrigerated in an airtight container for up to 3 days. This preserves the freshness of the meringue as well as the juicy raspberry layers, so you can enjoy every bit as if it were freshly made.

Freezing

While these bars taste best fresh, you can freeze them in a sealed container for up to one month. Thaw in the refrigerator overnight. Note that the meringue may lose some of its signature crispness and become a bit softer after freezing.

Reheating

Because these bars feature a delicate meringue top, reheating is not recommended as it can cause the meringue to weep or collapse. If you prefer, enjoy them chilled or at room temperature to get the best texture and flavor.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberry powder?

Fresh raspberries add great flavor but also introduce extra moisture, which can affect the meringue’s stability. Freeze-dried raspberry powder is ideal for maintaining that intense raspberry flavor without compromising texture.

What if I don’t have a kitchen torch to toast the meringue?

No worries! The meringue is delicious even without toasting. If you want some color, you can briefly place the bars under a broiler, watching closely to prevent burning, but it’s totally optional.

Is it necessary to chill the bars overnight?

Chilling overnight allows the layers to fully set and develop a firm, sliceable texture. If you’re short on time, 4 hours of refrigeration will work, but longer chilling gives the best results.

Can I make the crust without a food processor?

Absolutely! Use your fingers or a pastry blender to cut the cold butter into the flour and sugars until it reaches a coarse crumb texture. Then press it firmly into your pan as usual.

How do I prevent the meringue from weeping or weeping after baking?

Making sure the sugar syrup reaches the correct temperature and adding the hot syrup slowly to the whipped egg whites helps create a stable meringue. Serving the bars chilled and avoiding reheating will also reduce weeping.

Final Thoughts

This Double Raspberry Meringue Bars Recipe is a joyful blend of textures and flavors that brings sunshine to any dessert table. The vivid raspberry curd, flaky crust, and fluffy meringue make every bite feel like a special celebration. Give it a try and watch your friends and family swoon over these gorgeous, mouthwatering bars!

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