Raspberry Meringue Bark

A delightful dessert that combines crispy meringue with tart raspberries and creamy white chocolate for a visually stunning and delicious treat.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings: 8 pieces

Course: Dessert, Sweet

Cuisine: American, French

Calories: 150

For the Meringue

3 pieces egg whites Make sure there are no traces of yolk or grease for best results.
1 cup granulated sugar Add gradually to the egg whites.
1 teaspoon vanilla extract Adds flavor to the meringue.
1/4 teaspoon salt
2 cups raspberries Gently fold into the meringue.

For the Topping

Preparation

Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper.
In a mixing bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form.
Slowly add the granulated sugar while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.
Gently fold in the vanilla extract and salt using a spatula.
Gently fold the raspberries into the meringue mixture, careful not to break them up too much.
Pour the meringue mixture onto the lined baking sheet and spread it into a rectangle about 1/2 inch thick.

Baking

Place the baking sheet in the oven and bake for 1 to 1.5 hours, or until the meringue is dry and lifts easily from the parchment paper.
While the meringue is baking, melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.

Finishing

Once the meringue is baked and cooled, drizzle the melted white chocolate over the top and allow it to set.
Break the cooled meringue into shards and serve. Enjoy the surprise crunch and the burst of flavor!

Store in an airtight container at room temperature for up to a week. Refrigerate for longer storage but avoid freezing to maintain texture.