If you’re looking for a bright, luscious treat that’s as stunning as it is delicious, Double Raspberry Meringue Bars are a true showstopper. With a buttery shortbread crust, a double dose of tart-sweet raspberry goodness, and a cloud of billowy, toasted meringue on top, these bars offer an eye-catching and flavor-packed bite of summer any time of year. Each layer is thoughtfully crafted to create the perfect harmony between crisp, creamy, and fruity. Whether you’re baking for a celebration or just need to shake up your usual dessert routine, Double Raspberry Meringue Bars promise to charm everyone who takes a bite.
Ingredients You’ll Need
These bars come together using simple, easy-to-find ingredients that pack a punch. Every component adds its own character—richness, tang, or crunch—to make the magic happen!
- All-purpose flour: Provides the sturdy base for the crust, giving your bars the structure they need to hold up all that luscious filling.
- Powdered sugar: Adds a silky sweetness to the crust and helps keep it tender—no gritty crunch here!
- Salt: A pinch sharpens all the flavors and balances out the sweetness.
- Unsalted butter (cold and cubed): Creating light, crisp layers in the shortbread crust, cold butter is essential for that melt-in-your-mouth texture.
- Raspberry preserves: The first layer of raspberry double-takes, adding tart-sweet, concentrated berry flavor—seedless for a smoother bite if you prefer.
- Fresh raspberries: Plump, juicy, and vibrant, they bring bursts of natural fruitiness and a fresh, almost jammy texture.
- Egg whites (large): Whipped to glossy peaks, egg whites are the foundation of that fluffy, marshmallowy meringue top.
- Granulated sugar: Stabilizes and sweetens the meringue, adding essential shine and structure.
- Cream of tartar: This little helper ensures your meringue whips up strong and stable—the secret to those perfect peaks!
- Vanilla extract: A subtle gut punch of aroma and flavor that ties the delicate sweetness together.
How to Make Double Raspberry Meringue Bars
Step 1: Prepare the Pan and Preheat
Begin by preheating your oven to 350°F (175°C) so it’s hot and ready for your bars. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides—this little trick makes removing your finished Double Raspberry Meringue Bars super easy and mess-free.
Step 2: Make the Buttery Shortbread Crust
In a medium bowl, whisk together the flour, powdered sugar, and salt. Next, add your cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture looks a bit like wet sand with a few pea-sized bits. Press this crumbly dough evenly into your pan, making sure you cover every corner—that uniform base ensures every bar is perfectly bite-sized. Bake the crust for 18 to 20 minutes, just until the edges are lightly golden.
Step 3: Prepare the Raspberry Filling
While the crust bakes, stir your raspberry preserves in a small bowl to loosen them up. This makes them spread much easier over the warm crust, ensuring a thin, even layer of that sweet-tart fruity flavor. The fresh raspberries—your second layer of raspberry delight—should be rinsed, dried, and ready to go so they keep their shape and juiciness.
Step 4: Whip Up the Meringue
Now it’s time for some magic! In a clean, absolutely grease-free bowl, whip your egg whites on medium speed until they’re foamy. Sprinkle in the cream of tartar; this stabilizes the mixture and helps build those gorgeous peaks. Gradually beat in the sugar, a spoonful at a time, until you reach stiff, glossy peaks that hold their shape. Finish with a splash of vanilla for irresistible aroma.
Step 5: Layer and Bake Again
As soon as your crust comes out of the oven, spread the raspberry preserves evenly on top while it’s still warm—it melts in just enough to marry crust and fruit. Dot the surface with fresh raspberries, lightly pressing them into the preserves. Gently spoon the meringue over everything, spreading it so it touches the edges (this seals in moisture). Use your spoon to create swirls and peaks—those will toast up beautifully! Bake again for another 15 to 18 minutes, or until the meringue is delicately browned and irresistibly fluffy.
Step 6: Cool and Slice
Let your bars cool completely in the pan, resisting the intoxicating scent as long as you can. Once cooled, use the parchment wings to lift them out, then slice into 16 squares. Each slice is a layered masterpiece of creamy, fruity, and crunchy textures.
How to Serve Double Raspberry Meringue Bars
Garnishes
Though Double Raspberry Meringue Bars are already a vision with their pristine white peaks and jewel-tone berries, you can always up the wow factor. Try a light dusting of powdered sugar, a sprinkle of lemon zest, or extra fresh raspberries on top to catch the light and add a dash of freshness.
Side Dishes
For a classic tea party spread, serve these bars with a steaming pot of Earl Grey or a glass of chilled lemonade. A scoop of vanilla gelato or a dollop of whipped cream makes each bite extra decadent, while a handful of roasted almonds balances the sweetness with a nutty crunch.
Creative Ways to Present
Turn Double Raspberry Meringue Bars into dessert stars on a fancy platter, cut them into triangles and layer onto cake stands for dramatic flair, or serve alongside petite meringue cookies and more fresh berries for a summery dessert board. You can also wrap individual bars in waxed paper for sweet picnic gifts!
Make Ahead and Storage
Storing Leftovers
Keep any remaining Double Raspberry Meringue Bars in an airtight container in the fridge, where they’ll stay lovely and fresh for up to three days. The meringue will maintain its texture best if you avoid stacking the bars directly on top of each other—just a little parchment between layers keeps things neat.
Freezing
While the crust and raspberry filling freeze beautifully, meringue can be a little temperamental. If you want to freeze these bars, do so before adding the meringue, then thaw, top with fresh meringue, and bake that layer just before serving for best results. Otherwise, freeze finished bars in a single layer, then let them thaw in the fridge overnight for a softer texture.
Reheating
If you want to bring back the magic of freshly baked meringue, pop a chilled bar in a 300°F oven for about 5-7 minutes—just long enough to re-crisp the top without melting the raspberry center. Serve warm or allow to cool to room temp for a more classic texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries if fresh ones are out of season. Just thaw and pat them dry to avoid making the bars soggy, and scatter them gently over the preserves before adding the meringue.
How do I know when the meringue is properly baked?
The meringue should be puffed and lightly golden, with a set, glossy exterior. If you notice the top browning too quickly, loosely tent with foil for the last few minutes.
Can I double the recipe for a bigger crowd?
Absolutely! Just use a 9×13-inch pan and increase baking times slightly, especially for the crust. Keep an eye on that golden color as your cue for doneness.
What’s the secret to perfect meringue?
Start with a spotless, dry bowl and be sure no egg yolk sneaks in. Add sugar gradually, and stop beating as soon as you reach stiff, glossy peaks for meringue that’s pillowy but stable.
Do Double Raspberry Meringue Bars need to be refrigerated?
Yes, because the meringue and fresh berries are perishable, keep finished bars in the fridge for best freshness, pulling them out about 20 minutes before serving for peak flavor and softness.
Final Thoughts
Whether you’re aiming to impress guests or just want to bring some extra brightness into your kitchen, Double Raspberry Meringue Bars are a guaranteed crowd-pleaser. They’re every bit as joyful to make as they are to eat, so gather your ingredients and give them a try—you might just discover your new favorite treat!
Print
Double Raspberry Meringue Bars Recipe
- Total Time: 58 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberry preserves, fresh raspberries, and fluffy meringue atop a buttery crust with these Double Raspberry Meringue Bars. Perfect for a summer treat or any occasion!
Ingredients
For the crust:
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
For the raspberry filling:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
For the meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Make Crust: Combine flour, powdered sugar, salt, and cold butter. Press into pan and bake until golden.
- Prepare Filling: Spread raspberry preserves over hot crust, top with fresh raspberries.
- Make Meringue: Beat egg whites until foamy, add cream of tartar, sugar, and vanilla.
- Assemble Bars: Spread meringue over raspberries, create swirls, and bake until lightly browned.
- Cool and Serve: Cool bars completely, then slice into squares and enjoy!
Notes
- Use seedless raspberry preserves for a smoother texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Best enjoyed the day they are made.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
