• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Glutenless Maximus
  • Recipe Index
  • Gluten Free School
  • Shop
  • About Me
  • Work with me
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Gluten Free School
  • Shop
  • About Me
  • Work with me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies + Bars

    Raspberry Mini Meringues

    Nov 9, 2021 · Leave a Comment

    Sharing is caring!

    Mini meringues are the perfect holiday treat! I love making mini meringues because they’re so easy to make and they taste great! They’re also a fun dessert to serve at parties.

    Meringues are a mixture of whipped egg whites, sugar, acid, and cream of tartar. You can swirl them with different kinds of jam, cranberry reduction, or even chocolate or lemon curd. I sometimes like to serve it with a scoop of vanilla ice cream, but if you prefer something sweeter, try serving it with whipped cream and fresh fruit. It’s also delicious served with a warm berry reduction and fresh fruit. They would also be delicious with a heavy cream drizzle.

    Meringues can be tricky to make at first, but once you perfect your skills, it's easy!

    Tips When Making Meringues

    • Avoid using cold eggs. It's best to use room-temperature eggs.
    • The first step in making meringues is to prepare the meringue base. To do this, whisk together the egg whites and cream of tartar in a large bowl until stiff peaks form. Then, beat in the sugar tablespoon by tablespoon. Finally, fold in the cornflour and vanilla extract. 
    • Make sure the sugar is completely dissolved in the mixture by rubbing the meringue between your fingers.
    • Make sure you've whipped the mixture enough. You should be able to hold the bowl of meringue over your head without it falling.
    • Make sure to use cream of tartar.
    https://www.instagram.com/reel/CWE4cAfla5u/?utm_source=ig_web_copy_link

    Common Questions

    What is the difference between regular granulated sugar and superfine sugar?

    The main difference is that superfine sugar has a finer texture than regular granulated sugar. It dissolves better in liquids and tends to dissolve at lower temperatures. This means it will melt slightly quicker if heated too high.

    What's the difference between meringue vs pavlova?

    Meringues are baked egg whites whipped into stiff peaks. They're often used as bases for cakes and desserts. Pavlovas are made by whipping cream and sugar together and then folding that into beaten egg yolks. The result is a light dessert that has a fluffier texture than meringue.

    Why did my meringue collapse?

    If your meringue collapsed when baking, it may have been overcooked. If the top was still soft after 30 minutes, bake it for an extra 5 minutes.

    Why did my meringue crack?

    Cracking can happen when the oven temperature isn't set correctly. If you see cracks on the surface of the meringue, check the oven temperature again. If it's not accurate, adjust the heat setting.

    How do you separate the egg whites and yolks?

    Separate the egg whites from the yolks by cracking open the shell and gently separating the two halves. Crack the eggshell all around the edge where the white meets the yolk. Gently pull apart the two halves.

    How long does it take to whip the egg whites?

    It takes about ten minutes to whip the egg whites to stiff peaks.

    How long does it take to cook the meringue?

    It takes about one hour in the oven baking and then one hour of rest time in the oven. 

    How big should the meringues be?

    They should be about 3 inches tall.

    Can I freeze meringues?

    Yes, they can be frozen. Just let the meringues thaw before eating.

    Raspberry Mini Meringues

    Mini meringues are the perfect holiday treat! I love making mini meringues because they’re so easy to make and they taste great! They’re also a fun dessert to serve at parties.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine French
    Servings 8

    Ingredients
      

    • 6 egg whites
    • 1 cup granulated sugar
    • ½ teaspoon cream of tartar
    • ⅛ teaspoon salt
    • ½ teaspoon vanilla extract
    • ½ cup raspberry jam optional

    Instructions
     

    • Preheat oven to 250 degrees.
    • Beat egg whites, cream of tartar, and salt together.
    • Once the mixture starts to foam, start adding in sugar one tablespoon at a time.
    • Beat until soft peaks form.
    • Add in vanilla extract.
    • Beat until stiff peaks form and you can't feel any sugar in the meringue.
    • Line a baking sheet with a sheet of parchment paper.
    • Scoop about ½ cup meringue in a dollop on the parchment paper.
    • Form mini meringues with a spoon.
    • Dot the top of each mini meringue with a teaspoon of jam.
    • Place in the oven for 1 hour. After an hour, turn the oven off and leave the meringues in the oven for another hour.
    • After that hour, that the mini meringues out of the oven and enjoy.
    • If you're saving them for later, store them in an airtight container at room temperature.

    Video

    https://www.instagram.com/reel/CWE4cAfla5u/?utm_source=ig_web_copy_link
    Keyword egg whites, egg whites, vanilla extract, mini pavlovas, mini meringues, raspberry sauce, dessert, gluten-free dessert, gluten-free dessert, meringue
    Tried this recipe?Let us know how it was!

    More Cookies + Bars

    • Gluten-Free-Easter-Brownies-Recipe
      Fudgy Gluten-free Easter Brownies
    • buttercream-dip-recipe
      Gluten Free Cookie Fries
    • lemon-meringue
      Quick & Traditional Lemon Curd Meringues
    • gluten-free-samoas-cookies
      Homemade Apple Gluten Free Samoas Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there!

    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

    I love hearing your feedback so please don't hesitate to reach out if you have any questions, requests, or feedback. Cheers!

    No Bake

    • movie-night-snack
      Oreo Popcorn Recipe (Gluten Free)
    • chocolate-covered-raspberries
      Marshmallow Frozen Chocolate Raspberries
    • Shaved-Brussels-Sprout-Salad
      Shaved Brussels Sprout Salad with Mustard Vinaigrette
    • gluten-free
      Gluten-Free Milky Way Candy Bars Recipe

    Under 30 Minutes

    • Gluten-free-berry-tart
      Simple Gluten-Free Raspberry Tart
    • Raspberry Cream Cheese Bites
    • prosciutto-wrapped-asparagus
      Simple Prosciutto Wrapped Asparagus
    • gluten-free-breaded-chicken-cutlets
      Quick Gluten Free Breaded Chicken Cutlets

    Fruit

    • Scoops-of-sorbet
      1 Ingredient Tangerine Sorbet Recipe
    • vegan-tart-recipe
      Mixed Berry Vegan Gluten Free Tart
    • Fresh-Strawberries-Stuffed-with-No-Bake-Cheesecake-Filling
      Amazing Cheesecake Stuffed Strawberries
    • Lemon-curd-recipe
      Lemon Chocolate Frozen Raspberries

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio
    • Work with me

    As an Amazon Associate. I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme