If you have a sweet tooth and a love for delicate, airy desserts, you are going to adore this Raspberry Meringue Sandwiches Recipe. Imagine crisp, cloud-like meringue cookies hugging a luscious layer of raspberry jam and billowy whipped cream. It’s a beautifully simple treat that balances tartness, sweetness, and creamy textures all in one elegant bite. This dessert feels fancy but comes together with such straightforward ingredients and steps that you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients might be few, but each one plays a vital role in creating the perfect Raspberry Meringue Sandwiches Recipe. From the egg whites that bring lightness to the richness of whipped cream, every component is essential to achieve the ideal harmony of texture and flavor.
- 4 large egg whites, at room temperature: Using room temperature eggs helps achieve maximum volume when whipping.
- 1 cup granulated sugar: It sweetens the meringue and gives it that shiny, crisp texture you crave.
- ½ teaspoon cream of tartar: This stabilizes the egg whites, helping them hold stiff peaks.
- 1 teaspoon vanilla extract: Adds a subtle warmth and depth to the meringue flavor.
- ½ cup raspberry jam (seedless preferred): Provides that bright, fruity tang that contrasts beautifully with the sweet meringue.
- ½ cup heavy whipping cream: Whipped to soft peaks, it adds richness and a creamy texture.
- 1 tablespoon powdered sugar: Sweetens the whipped cream without weighing it down.
- Fresh raspberries for garnish (optional): Adds a fresh, vibrant touch and enhances presentation.
How to Make Raspberry Meringue Sandwiches Recipe
Step 1: Prepare Your Oven and Egg Whites
Start by preheating your oven to a low 225 degrees Fahrenheit and lining two baking sheets with parchment paper to prevent sticking. Make sure your mixing bowl and beaters are clean and completely dry—any grease or moisture can prevent the egg whites from whipping properly. Then, beat the egg whites on medium speed until they become foamy and airy, the foundation of your light meringue.
Step 2: Stabilize and Sweeten the Meringue
Add the cream of tartar to the foamy egg whites—it acts as a stabilizer, helping them maintain that volume. Continue beating until soft peaks form, then slowly incorporate your granulated sugar one tablespoon at a time. This gradual addition ensures a glossy, stiff meringue that’s perfect for shaping. Finish by folding in the vanilla extract for flavor.
Step 3: Shape and Bake Your Meringue Rounds
Using a spoon or a piping bag, form 2-inch rounds of meringue on your prepared baking sheets, spacing them about an inch apart to allow for airflow during baking. Bake at 225 degrees Fahrenheit for 1 hour and 15 minutes until the meringues are dry to the touch. Once baked, turn off the oven and leave the meringues inside with the door slightly open to cool gradually and prevent cracking.
Step 4: Whip the Cream
While the meringues cool, whip the heavy cream with powdered sugar until soft peaks form. This creates a fluffy, lightly sweetened cream that will perfectly complement the tart raspberry jam and crisp meringue shells.
Step 5: Assemble Your Raspberry Meringue Sandwiches
To assemble, gently spread a generous layer of raspberry jam on the flat side of one meringue. Add a dollop of your whipped cream on top, then sandwich with another meringue. This layering creates those iconic light yet indulgent sandwiches everyone will rave about.
How to Serve Raspberry Meringue Sandwiches Recipe
Garnishes
A few fresh raspberries on top make a gorgeous garnish, adding natural color and an extra burst of freshness. You can also dust the sandwiches lightly with powdered sugar for an elegant finish that invites everyone to dig in.
Side Dishes
These sandwiches shine on their own as a dessert but pair wonderfully with a simple green tea or a glass of sparkling wine to balance the sweetness. For a more substantial treat, serve alongside a mixed berry salad to keep the fruity theme going strong.
Creative Ways to Present
Get playful and present your Raspberry Meringue Sandwiches Recipe on a rustic wooden board or a delicate cake stand lined with doilies for a tea-party vibe. Layering them in colorful dessert jars or clear boxes also makes a beautiful gift or party favor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the assembled sandwiches in an airtight container in the refrigerator, but keep in mind that the meringue may lose some of its crispness after a couple of hours. It’s best to enjoy them fresh for that perfect crunch.
Freezing
While you can freeze unassembled meringue cookies on a baking sheet, wrapping them tightly once they’re fully frozen, it’s not recommended to freeze the sandwiches fully assembled because the whipped cream and jam won’t maintain their texture once thawed.
Reheating
Meringues are delicate and best served at room temperature or chilled. Avoid reheating as it can alter the texture, making them chewy instead of crisp. For freshness, bring out refrigerated sandwiches about 15 minutes before serving.
FAQs
Can I use frozen raspberries instead of jam?
Frozen raspberries can be used, but they should be cooked down or made into a compote to avoid excess moisture that could make the meringues soggy. Jam is preferred for its thick consistency and ease of spreading.
Is there a dairy-free version of this recipe?
Absolutely! Swap out the heavy cream for coconut whipped cream or another plant-based alternative to keep the sandwiches dairy-free without sacrificing that creamy texture.
How long do meringue cookies keep their crispness?
Properly stored in an airtight container away from humidity, unfilled meringue cookies can last up to two weeks. Once filled, consume within a few hours to enjoy the best texture.
Can I add other flavors to the meringue?
Yes! You can experiment with almond extract or citrus zest to give your meringues a unique twist, but vanilla remains a classic that pairs beautifully with raspberry.
What if my meringue doesn’t form stiff peaks?
This often happens if there’s any grease or yolk in the whites, or if the mixing bowl isn’t completely clean. Make sure everything is spotless and dry, and try again with fresh egg whites at room temperature.
Final Thoughts
This Raspberry Meringue Sandwiches Recipe is a celebration of simple ingredients coming together in perfect harmony. The crisp meringue, sweet and tangy raspberry jam, and fluffy whipped cream make every bite feel like a special occasion. I promise once you try making these, they’ll become a beloved dessert to share and savor again and again.
Print
Raspberry Meringue Sandwiches Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Gluten Free, Vegetarian
Description
Delight in these delicate Raspberry Meringue Sandwiches, featuring crisp, airy meringue rounds filled with sweet raspberry jam and luscious whipped cream. Perfect for a light, gluten-free dessert with a French-inspired elegance, these sandwiches are simple to make and beautifully impressive for any occasion.
Ingredients
Meringue
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Filling
- ½ cup raspberry jam (seedless preferred)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
Garnish (optional)
- Fresh raspberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 225°F (about 107°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they become foamy. Add the cream of tartar to stabilize the whites and continue beating until soft peaks form.
- Add Sugar Gradually: Slowly add granulated sugar one tablespoon at a time while beating on high speed, continuing until you achieve stiff, glossy peaks for a perfect meringue texture.
- Incorporate Vanilla: Gently fold in the vanilla extract to add a fragrant flavor to the meringue base.
- Shape Meringues: Using a spoon or piping bag, create 2-inch rounds on the prepared baking sheets, spacing them about 1 inch apart to allow room for drying without sticking.
- Bake: Bake the meringues for 1 hour and 15 minutes until they are dry to the touch. After baking, turn off the oven and leave the meringues inside with the door slightly ajar to cool slowly, preventing cracks.
- Whip Cream: While meringues cool, whip the heavy cream with powdered sugar in a chilled bowl until soft peaks form, preparing the creamy filling.
- Assemble Sandwiches: Spread a layer of raspberry jam onto the flat side of one meringue round, add a dollop of whipped cream, then top with another meringue to form a sandwich.
- Serve or Store: Serve the sandwiches immediately for maximum crispness or refrigerate for up to 2 hours, assembling just before serving to maintain texture.
Notes
- For a dairy-free alternative, substitute the heavy cream with coconut whipped cream.
- Raspberry jam can be swapped for strawberry or mixed berry jam based on preference.
- Assemble the meringue sandwiches right before serving to keep them crisp and prevent sogginess.
