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To make delicious raspberry meringue bars, gather these simple ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 cup powdered sugar - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1/4 cup granulated sugar (for raspberry filling) - 2 cups fresh raspberries - 4 large egg whites - 1/4 teaspoon cream of tartar - 1/2 teaspoon vanilla extract - 1/4 cup granulated sugar (for meringue) For the crust, you need all-purpose flour, cocoa powder, powdered sugar, and salt. Mix these dry items well. Then, you will add cold, cubed butter to this mix. This makes a crumbly texture that forms the base of your dessert. Next, focus on the filling. Use fresh raspberries for the best flavor. You will need about 2 cups. Sweeten them with 1/4 cup of granulated sugar. This mixture will create a tasty, syrupy layer that pairs perfectly with the crust. Now, let's talk meringue. You will need 4 large egg whites and 1/4 teaspoon of cream of tartar. The cream of tartar helps stabilize the egg whites. Beat them until soft peaks form. Gradually, add another 1/4 cup of granulated sugar to create a smooth, glossy meringue. This combination of ingredients creates a delightful treat. If you want to see how to mix them all together, check out the Full Recipe! Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, take an 8x8 inch baking pan. Line it with parchment paper. Make sure the paper hangs over the edges. This helps to remove the bars easily later. In a large bowl, mix together the dry ingredients. Whisk the all-purpose flour, cocoa powder, powdered sugar, and salt until blended. Then add the cold, cubed butter. Use your fingers or a pastry cutter to blend the mix. You want it to look like coarse crumbs. Once ready, press this mixture firmly into the bottom of the prepared pan. In a medium saucepan, cook the fresh raspberries with 1/4 cup of granulated sugar. Stir gently over medium heat. After about 5 minutes, the raspberries will break down and form a syrupy mix. Remove from heat and let it cool slightly. Spread this raspberry filling over the cooled crust. In a clean bowl, beat the egg whites and cream of tartar together. Start at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar. Increase the speed to high. Beat until you see stiff peaks and a glossy finish. Finally, mix in the vanilla extract for flavor. Evenly pour the raspberry filling over the crust. Then dollop the meringue on top. Use a spatula to spread it smoothly. Create peaks and swirls for a nice look. Bake in the oven for 15 to 20 minutes. The meringue should turn light golden when done. Cool the raspberry meringue bars in the pan. Use the parchment overhang to lift them out. Once cooled, slice into squares or bars. For serving, garnish with fresh raspberries on top for a lovely touch. You can find the full recipe above to try at home! To make the best meringue, start with clean bowls. Any grease can ruin the texture. Use fresh egg whites for the best volume. Room temperature egg whites whip up better than cold ones. Beat them until soft peaks form. Then, slowly add sugar while mixing. This helps make a glossy meringue. To prevent weeping, add cream of tartar. This stabilizes the meringue and helps it hold its shape. Avoid mixing too long, as overbeating can lead to dryness. Bake the meringue just until lightly golden. This keeps it soft inside. When picking raspberries, look for bright color and firmness. Avoid any that are mushy or have spots. Fresh raspberries are best, but frozen ones work too. If you use frozen, thaw them first and drain excess juice. You can also try other berries like blackberries or strawberries if raspberries are not available. Serve the raspberry meringue bars chilled for a refreshing treat. They pair well with a scoop of vanilla ice cream. For a fun twist, try them with a dollop of whipped cream. To make your bars look fancy, top with fresh raspberries and mint leaves. Arrange the bars on a colorful plate for a pop of color. You could even dust them lightly with powdered sugar for extra flair. For the full recipe, check the details above! {{image_4}} You can change the flavor of your meringue easily. Adding different extracts can give your bars a new twist. For example, almond or lemon extract can brighten the taste. You can even mix in a little coconut or mint for a fun surprise. Also, you don’t have to stick to raspberries. Try using strawberries, blueberries, or blackberries in your filling. Each berry brings its own unique flavor and color. This way, you can enjoy a tasty treat all year long. Want to make gluten-free Raspberry Meringue Bars? Use almond or coconut flour instead of all-purpose flour. These flours work well and keep the taste great. If you need a low-sugar option, use a sugar substitute like stevia or erythritol. Just make sure to check the conversion ratios on the package. For those who need vegan options, you can make meringue without eggs. Use aquafaba, the liquid from canned chickpeas, instead of egg whites. It whips up nicely and creates a fluffy topping. Just remember to add a bit of cream of tartar to help stabilize it. You can turn these bars into mini delights. Simply cut them into smaller squares or make tartlets using a muffin tin. These mini treats are perfect for parties or gatherings. For individual servings, think about using dessert cups. Layer the raspberry filling and meringue in clear cups. This way, everyone can see the pretty layers. Plus, it makes serving easy and fun! For the complete recipe, check out the Full Recipe. To keep your raspberry meringue bars fresh, store them in the fridge. Place them in an airtight container to prevent drying out. They will stay fresh for about three days. If you want to keep them longer, freeze them. Wrap each bar in plastic wrap, then place them in a freezer bag. In the freezer, they can last up to three months. When you're ready to enjoy your bars again, take them out of the fridge. If frozen, let them thaw in the fridge overnight. To warm them, place a bar in the microwave for about 10 seconds. This will keep the meringue soft and the filling delicious. Avoid heating for too long, or the texture may change. Check your raspberry meringue bars for any signs of spoilage. If you see mold or notice an off smell, it's best to discard them. The meringue may also lose its texture if it becomes too soft or sticky. To avoid waste, only make what you can eat within a few days. Enjoy your baking and savor each bite! For the full recipe, check the section above. Raspberry meringue bars last about three days at room temperature. Keep them in an airtight container to maintain freshness. If you store them in the fridge, they can last up to a week. However, the texture may change slightly. For the best taste, eat them fresh. Yes, you can make these bars ahead of time. Prepare the crust and raspberry filling one day before serving. Store them separately in the fridge. Make the meringue just before baking for the best results. This keeps the meringue light and fluffy. If you need a substitute for egg whites, use aquafaba. Aquafaba is the liquid from canned chickpeas. Use three tablespoons of aquafaba for each egg white. This works well for a vegan meringue. Whip it just like you would egg whites for great results! Yes, you can freeze these bars. Cut them into squares before freezing for easy serving later. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to three months. Thaw them in the fridge before serving. Meringue can weep due to too much moisture in the air. It can also happen if the meringue is not cooked long enough. To prevent weeping, ensure your mixing bowl is completely dry before whipping the egg whites. Bake the meringue until it's firm and lightly golden for the best texture. Raspberry Meringue Bars are a delightful treat made with simple ingredients. You learned how to create a tasty crust, a sweet raspberry filling, and a fluffy meringue. Tips helped you achieve the perfect texture and flavor. Consider variations like different fruits or dietary swaps. Store them properly to keep them fresh longer. These bars are fun to make and share. Now, gather your ingredients and enjoy baking!

Raspberry Meringue Bars

Indulge in the delightful taste of raspberry meringue bars that will impress your friends and family! This easy recipe combines a rich cocoa crust with a luscious raspberry filling topped with pillowy meringue for a delightful dessert experience. Perfect for any occasion, these bars are simple to make and utterly delicious.
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup powdered sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/4 cup granulated sugar (for raspberry filling)

2 cups fresh raspberries

4 large egg whites

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/4 cup granulated sugar (for meringue)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, ensuring some overhang on the edges for easy removal later.

    Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt until evenly mixed. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.

      Bake the Crust: Transfer the crumbly mixture to the prepared baking pan and press it down firmly and evenly across the bottom. Bake in the preheated oven for about 15 minutes or until it is just set. Once baked, remove from the oven and allow it to cool slightly.

        Prepare the Raspberry Filling: In a medium saucepan over medium heat, combine the fresh raspberries with 1/4 cup of granulated sugar. Gently stir and cook for about 5 minutes, or until the raspberries break down and form a syrupy mixture. Remove from heat and let it cool slightly.

          Make the Meringue: In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar together on medium speed until soft peaks begin to form. Gradually sprinkle in the remaining 1/4 cup of granulated sugar while continuing to beat, increasing the speed to high until the mixture reaches stiff peaks and appears glossy. Finally, mix in the vanilla extract.

            Assemble the Bars: Evenly pour the raspberry filling over the cooled crust, spreading it gently with a spatula. Then, dollop the prepared meringue on top of the raspberry layer. Use a spatula to spread the meringue smoothly and create peaks and swirls for decorative texture.

              Bake Again: Place the assembled baking pan back into the oven and bake for an additional 15-20 minutes, or until the meringue develops a light golden color on top.

                Cool and Slice: Allow the raspberry meringue bars to cool completely in the pan. Use the overhanging parchment paper to lift them out. Once cooled, slice into squares or bars.

                  Serve: For an extra touch, serve the bars chilled, garnishing with fresh raspberries on top for a pop of color and added freshness.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 bars