Raspberry Meringues (Crisp Shells, Chewy Centres)

A classic meringue is a simple thing. Egg whites and sugar, and not much else. But the details make all the difference.

There are a number of ways to make meringue, each with its own strengths, but to create one that’s truly delicious and satisfying, we think it needs contrast. A good meringue should have a crisp shell that shatters when you bite into it, and a chewy centre that gives it a bit of substance. That’s what makes it interesting.

Our recipe uses a Swiss meringue method, gently heating the egg whites with the sugar before whipping. This dissolves the sugar completely and gives you a stable, glossy meringue you can take your time shaping. Dollop with a spoon to build a bit of height and drama, adding swirls and peaks that hold their shape through baking.

The sweetness is balanced with a mix of white and light brown sugar, which adds a bit of depth without making them feel heavy, and a proper amount of salt to bring the flavour into focus. Don’t be tempted to skip the lemon juice either. It’s a small amount, but the acidity plays an important role in the final texture.

The real highlight, though, comes from the freeze-dried fruit powder. We started with raspberry, but any of the freeze-dried fruit powders we carry will work just as well here—strawberry, mango, passionfruit—each brings a slightly different kind of brightness.

They’re very good on their own, but if you make a shallow well in the centre before baking, you can also turn them into individual pavlovas with a spoonful of Thursday Cottage lemon or ginger curd, a little softly whipped cream, and some fruit.

Raspberry Meringues (Crisp Shells, Chewy Centres)

4 large (120g) egg whites 
1/2 cup (105 g) white sugar 
1/2 cup (105 g) packed light brown sugar 
1/4 tsp Diamond Crystal kosher salt
1/2 tsp strained lemon juice
2 tsp Fresh-As freeze-dried fruit powder (raspberry or other), divided

1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Place a pot of water on the stove, large enough to hold the base of a stand mixer bowl or other heat-safe mixing bowl. Add about 2 cm of water and bring to a boil.
3. Combine egg whites, sugars, salt, and lemon juice in the mixing bowl and place over the pot. Reduce heat so the water is at a gentle simmer.
4. Whisk the mixture over the heat until the sugars are fully dissolved and it feels hot to the touch, about 2–3 minutes.
5. Remove from heat and beat on high using a whisk attachment on an electric or stand mixer for 4–5 minutes, or until stiff, glossy peaks form. Stir in 1 tsp freeze-dried fruit powder, or enough to lightly flavour.
6. Dollop 11–12 tall mounds of meringue onto the prepared baking sheet, spacing them evenly. Use the back of a spoon to gently swirl and shape.
7. Bake for 1 hour 15 minutes, or until the surface is crisp and dry to the touch. Turn off the oven and let the meringues cool inside the oven for 1 hour.
8. Transfer to an airtight container to keep them crisp until serving. Before serving, dust the tops with the remaining freeze-dried fruit powder.

Makes 11–12