Fine Desserts

Raspberry Meringues with Pistachios

4.85 from 19 votes
Meringues are a delicate and delicious dessert especially my Raspberry Meringues with Pistachios. I'll show you how to easily make them at home!
Meringues, Raspberry, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

Your recent questions & comments inspired me to make this episode all about making perfect meringues. I share my secrets on creating foolproof meringue every time, and how to make them BIG & BOLD with a rich raspberry puree, fresh cream & toasted pistachios. Once you learn my tricks, the possibilities are endless. Enjoy!

Watch The Recipe Video!

Raspberry Meringues with Pistachios

4.85 from 19 votes
Meringues are a delicate and delicious dessert especially my Raspberry Meringues with Pistachios. I'll show you how to easily make them at home!
Author: Gemma Stafford
Meringues are a delicate and delicious dessert especially my Raspberry Meringues with Pistachios. I'll show you how to easily make them at home!
Author: Gemma Stafford

Ingredients

  • 6 egg whites (150g) at room temperature
  • 1 ½ cups granulated sugar (300g) (weighing by grams is easier and more accurate)
  • 1 lb Raspberries (frozen and defrosted),
  • ½ cup Pistachios , toasted and chopped
  • 2 cups Cream for sandwiching together

Instructions

  • Start by lining a large flat baking tray with parchment paper.
  • First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree
  • For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture.
  • While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping.
  • At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes)
  • Now it's time to take out the sugar from the oven. Turn down the oven to 210oF (100oC)
  • While you whisk on high speed, slowly add in the warm sugar,a big spoonful at a time.
  • Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy.
  • Drizzle over a little purée onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don't want to over mix and muddy the ripples.
  • Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together.
  • Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don't like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container.
  • Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!

 

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Carla Greer
Carla Greer
1 year ago

How do i store and how long can I store this recipe before having to throw them out?

Ping
Ping
2 months ago

Hi Gemma, comparing this recipe and the meringue with peach and raspberry compote, wondering why the other has corn starch, white vinegar (and we can add cream of tartar for insurance), but this one doesn’t require that? Is it because here there is the additional step of heating the sugar? Heating the sugar sounds complicated, can I use the corn starch, white vinegar, cream of tartar here instead? Thank you!

Cheryl
Cheryl
2 months ago

I defentaly want to try these, I always have some trouble with the baking them, i think my oven maybe to hot even though I set it on the the tempture x

Kimberly Rooplal
Kimberly Rooplal
9 months ago

Hey Emma!!.. I have developed a passion for baking even though I’m not good at it.. So I follow your recipes all the time..they are always on point and they come out perfectly each time. So this is another recipe I’m going to try..But here is the thing I live in Trinidad and well raspberries are not so readily available. Can I use raspberry jam instead??

Sophia
Sophia
11 months ago

Hello Gemma, is it possible to use light brown sugar instead of white granulated sugar?
Thank you,
Sophia

Vaishnavi Inamdar
1 year ago

Hi.
Can I bake them in microwave?

Dena Szawlewicz
1 year ago

Looks yummy !

Dena Szawlewicz
1 year ago

Can’t wait to try this

Radina G. Yordanova
1 year ago

Hi Gemma!!! I love love LOVE your recipes. I had already make some of them and everything is always delicious. I’m on keto diet since February so I can’t eat sugar or wheat. But this doesn’t stop me, so I experiment 🙂 I make this meringues recipe with eritritol sweetener and the result is WOW! The only thing is in my oven they turn a little brownish but the taste is so good!

Jennell
1 year ago

I didn’t have raspberries, so I used a frozen wild berry medley that turned out great. Thank you for the recipe!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!