Lemon Raspberry Meringues
Prep time
Cook time
Total time
Lemon and raspberry swirled meringues, and topped with whipped cream and fresh raspberries.
Recipe type: Dessert
Serves: 12
  • (1) 6 oz. package (about 2 cups) fresh raspberries
  • 1 cup + ¾ cup sugar
  • 3 egg whites
  • pinch of cream of tartar
  • pinch of salt
  • zest of one lemon (about 1 tablespoon)
  • sweetened whipped cream
  1. In a saucepan, combine 1 cup berries with 1 cup sugar. Use a potato masher to mash the berries. Bring to a boil, and boil for about 5 minutes, to create a jam. Remove from heat and pour into a dish. Chill for 1-2 hours, until cool.
  2. Place egg whites in a mixing bowl and whip on high speed. Gradually add sugar, cream of tartar and salt. Continue whipping on high for several minutes until stiff peaks form. Add lemon zest and mix until well combined.
  3. Add about 1-2 tablespoons of the jam to the meringue. Fold very gently, to create a swirled effect.
  4. Gently spoon meringue onto a baking sheet lined with parchment paper. Make swirls about 2 inches in diameter, using a spoon to swirl and create a well in the center.
  5. Bake at 200F for 60-70 minutes. Let cool before removing from parchment paper.
  6. Top each meringue with sweetened whipped cream and fresh raspberries.
Recipe by Jens Favorite Cookies at http://jensfavoritecookies.com/2014/06/27/lemon-raspberry-meringues/