Double Raspberry Meringue Bars Recipe

If you adore vibrant, fruity desserts that dance on your taste buds, then this Double Raspberry Meringue Bars Recipe is about to become your new favorite treat. Combining a buttery, tender crust, luscious homemade raspberry curd, and a glossy, beautifully flavored raspberry meringue topping, these bars are a celebration of raspberries in every bite. They bring together textures and flavors in such an enchanting way that each slice feels like a little masterpiece, perfect for sharing at gatherings or sneaking as a special sweet moment just for yourself.

Ingredients You’ll Need

The magic of the Double Raspberry Meringue Bars Recipe lies in its straightforward ingredients, each carefully chosen to create balanced taste and texture. From the crumbly crust to the smooth curd and airy meringue, these ingredients each play a starring role.

• 160g (1 cup + ¼ cup) all-purpose flour: The base for our buttery crust, providing structure and a tender crumb.
• 50g (½ cup) granulated sugar: Adds sweetness and helps create that perfect crust texture.
• 25g (¼ cup) powdered sugar: Helps make the crust delicate and smooth.
• Zest of a lemon: Adds a bright, fresh note that enhances the raspberries beautifully.
• 140g (½ cup) unsalted butter, cold and sliced: Essential for that flaky, rich crust.
• Raspberry curd: The fruity heart of the bars that brings intense raspberry flavor and silky texture (see link to your raspberry curd recipe).
• 120g (½ cup) water: Used to create the raspberry-infused syrup for the meringue, adding moisture and subtle flavor.
• 3 tablespoons raspberry powder (from ground freeze-dried raspberries): Adds vibrant, natural raspberry flavor and a stunning pink hue to the meringue.
• 140g (⅔ cup) granulated sugar: Sweetens the meringue and helps achieve that glossy, stable finish.
• 3 large egg whites: Whipped into a cloud of fluffy, light meringue that tops the bars perfectly.
• Pinch fine sea salt: Balances the sweetness and enhances the raspberry notes.

How to Make Double Raspberry Meringue Bars Recipe

Step 1: Prepare the Raspberry Curd

Start by making your raspberry curd using your favorite recipe. This luscious curd is the core flavor component, offering a tangy sweetness that will tie the entire bar together. Allow the curd to cool while you prepare the other elements.

Step 2: Preheat and Prepare the Pan

Set your oven to 350°F (175°C) and prepare an 8×8 square pan by greasing it and lining it with parchment paper. Secure the parchment with metal clips for easy removal later. This step ensures your bars will come out clean and intact.

Step 3: Make the Crust

In a food processor, pulse together the flour, granulated sugar, powdered sugar, lemon zest, and cold, sliced butter until the mixture resembles coarse crumbs. This blend uses cold butter to create a tender, flaky texture you’ll love. Press the mixture firmly into the bottom of the prepared pan, evenly spreading it out to create your crust base.

Step 4: Bake the Crust

Bake the crust for about 20 to 25 minutes until it’s lightly golden and set. This step primes the crust to support the raspberry curd layer without getting soggy, adding a much-needed texture contrast.

Step 5: Add the Raspberry Curd and Bake Again

Pour your prepared raspberry curd over the warm crust, gently spreading it out. Return the pan to the oven and bake for another 15 minutes until the curd is set around the edges but still soft in the center, giving the bars a wonderfully velvety texture.

Step 6: Chill Fully

Once baked, let the bars cool to room temperature, then pop them into the refrigerator for at least 4 hours or overnight. Chilling is key to letting the layers set properly, so the bars slice neatly and hold their shape when served.

Step 7: Prepare the Raspberry Meringue

While the bars chill, grind your freeze-dried raspberries into a fine powder. Mix this raspberry powder with water in a jar, shaking it well, and let it steep for 1 to 4 hours to intensify the flavor. This raspberry infusion is a game-changer for your meringue, turning it pink and bursting with berry goodness.

Step 8: Strain and Cook the Syrup

Strain the raspberry water through a fine mesh sieve to remove seeds, then pour it into a small pot with sugar. Heat gently over medium-low until the sugar has dissolved and reaches 245°F (118°C) on a candy thermometer. This syrup will create the perfect structure for your meringue.

Step 9: Whip the Egg Whites

In a stand mixer, whisk the egg whites until they turn frothy. Then slowly drizzle in the hot raspberry syrup while continuing to whip, cooking the egg whites into a glossy, thick meringue. Finish by adding a pinch of salt and vanilla for depth.

Step 10: Assemble and Finish the Bars

Spread the raspberry meringue evenly over the chilled bars. For a stunning final touch, use a kitchen torch to lightly toast the meringue, adding beautiful caramelized notes and texture. If you don’t have a torch, you can simply leave the meringue soft and cloud-like.

Step 11: Slice and Serve

Run a warm knife under hot water, dry it, and slice the bars into generous squares. The warm knife helps cut cleanly through the meringue and curd without sticking, making presentation a breeze.

How to Serve Double Raspberry Meringue Bars Recipe

Garnishes

For a pop of freshness and a gorgeous presentation, sprinkle fresh raspberries or a light dusting of powdered sugar on top of the bars just before serving. A few delicate mint leaves add a lovely contrast in color and a refreshing aroma that pairs beautifully with the raspberry flavor.

Side Dishes

These bars shine best as a stand-alone dessert, but if you want to round out your dessert table, serve them alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy sides complement the tart raspberry curd and sweet meringue flawlessly.

Creative Ways to Present

Try layering these bars in a dessert platter with fresh berries and edible flowers for an elegant look, or cut them into bite-sized squares for a charming finger-food experience at parties. You can also gently swirl some raspberry sauce on plates before placing the bars for a professional touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Double Raspberry Meringue Bars Recipe in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Be sure to keep them chilled to maintain the texture of the meringue and the integrity of the curd.

Freezing

While freezing is possible, it’s not ideal for the meringue topping as it can become weepy upon thawing. If you must freeze, wrap each bar individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the fridge before serving and expect a slight texture change.

Reheating

Because of the delicate meringue, reheating is best avoided for this dessert. If you prefer serving the bars at room temperature, let them sit out for about 15 minutes to take the chill off the fridge without losing their structure or flavor.

FAQs

Can I use store-bought raspberry jam instead of raspberry curd?

While raspberry jam offers sweetness, it lacks the creamy texture and tangy depth of flavor that raspberry curd provides, so the bars won’t have quite the same luxurious mouthfeel or brightness.

Is freeze-dried raspberry powder necessary for the meringue?

Using freeze-dried raspberry powder is key to achieving that vibrant color and fresh raspberry flavor in the meringue without adding extra liquid that could destabilize it, making it a must-have ingredient.

What type of pan works best for these bars?

An 8×8 square pan is perfect because it gives the bars a good thickness and is easy to line with parchment paper, which helps with removal. Metal pans tend to bake more evenly than glass for this recipe.

Can I make these bars gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking, you can make a gluten-free version. However, the texture might be slightly different depending on the blend used.

How long can I leave the meringue before serving?

It’s best to serve the bars within a few hours of assembling the meringue topping, as meringue can weep and lose its texture if left out too long. Serving shortly after adding the meringue ensures the best texture and appearance.

Final Thoughts

There is something truly magical about making and sharing this Double Raspberry Meringue Bars Recipe, whether it’s the buttery crust, the tangy raspberry curd, or the airy, raspberry-tinged meringue on top. It’s a dessert that’s as delightful to eat as it is to make, and I can’t wait for you to experience these gorgeous flavors in every bite. Trust me, once you try these bars, they will become a cherished recipe in your collection.

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