These traditional meringues are made by adding a hint of praline extract to the egg whites and topping them with a swirl of raspberry jasmine sauce. This is the perfect recipe for any Valentine's Day celebration.
These raspberry praline meringues are inspired by Moodcast Fragrance's beautiful candle called First Kiss. The candle has hints of toasted praline, raspberry, and jasmine. You can buy the candle HERE.
This recipe was inspired by my raspberry tart recipe, and pairs well with my simple 3 ingredient chocolate bark.
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Ingredients
- Eggs
- Fresh raspberries
- My easy raspberry sauce with a teaspoon of jasmine syrup
- Cream of tartar
- Granulated sugar
- Praline extract
See recipe card for quantities.
Instructions
Preheat the oven to 250 degrees.
Line a baking sheet with parchment paper.
Make the raspberry sauce. Recipe HERE.
Separate the egg whites and egg yolks. Beat the egg whites until foamy with an electric mixer.
Add cream of tartar and beat until soft peaks form.
Slowly add in the sugar as you continually beat the egg mixture.
Add the praline extract and beat at high speed until stiff peaks form.
Spoon out the egg whites and form individual circles on the baking sheet.
Swirl a teaspoon of the raspberry sauce in the center of each meringue circle.
Bake for 4 hours in the oven. Then, turn the oven off and leave the meringues inside for at least another hour.
After the meringues have cooled completely, top with more raspberry sauce and fresh raspberries.
Enjoy!
Hint: store the meringues unassembled in an airtight container and top with the raspberry sauce and fresh raspberries right before serving.
Substitutions
Praline extract - instead of praline extract, you can use vanilla extract.
Variations
Blueberry - use blueberries instead of raspberries to make blueberry meringues.
Equipment
- A handheld mixer - I recommend using a hand mixer or an electric mixer to mix up the eggs for this recipe. It makes the recipe so much easier! Find my favorite handheld mixer HERE.
- A rubber spatula - is essential for scraping the sides. Find my favorite one HERE.
- Mixing bowls - Click HERE to find my absolute favorite set of glass mixing bowls.
Storage
You can store the meringues in an airtight container at room temperature for up to seven days.
Store the meringues unassembled in an airtight container and top with the raspberry sauce and fresh raspberries right before serving.
Top tip
Make the meringues in the morning so you have all day to let them dry out in the oven.
Traditional Raspberry Praline Meringues
Equipment
- Mixing bowls
Ingredients
- 4 egg whites at room temperature
- ½ teaspoon cream of tartar
- 2 ¼ cups granulated sugar
- 1 teaspoon praline extract
- 1 recipe of raspberry sauce
- 1 cup fresh raspberries
Instructions
- Line a baking sheet with parchment paper.
- Make the raspberry sauce. Recipe HERE.
- Separate the egg whites and egg yolks. Beat the egg whites until foamy with an electric mixer.
- Add cream of tartar and beat until soft peaks form.
- Slowly add in the sugar as you continually beat the egg mixture.
- Add the praline extract and beat at high speed until stiff peaks form.
- Spoon out the egg whites and form individual circles on the baking sheet.
- Swirl a teaspoon of the raspberry sauce in the center of each meringue circle.
- Bake for 4 hours in the oven. Then, turn the oven off and leave the meringues inside for at least another hour.
- After the meringues have cooled completely, top with more raspberry sauce and fresh raspberries.
Notes
Food safety
- Wash hands after touching the raw eggs
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