Best 6 Raspberry Ripple Meringue Recipes

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Indulge your sweet cravings with the Raspberry Ripple Meringue, a delightful treat that combines crispy meringue shells with luscious raspberry filling. This classic dessert features a delicate and airy meringue exterior enveloping a layer of velvety raspberry ripple ice cream, creating a perfect balance of textures and flavors. The vibrant crimson swirls of raspberry ripple ice cream add a touch of visual appeal, making it a feast for the eyes as well as the taste buds. Whether you're hosting a special occasion or simply looking for a sweet indulgence, this Raspberry Ripple Meringue is sure to impress with its elegant presentation and irresistible taste. In addition to the main recipe, you'll also find variations that cater to different dietary preferences, including a gluten-free version for those with gluten sensitivities. So, gather your ingredients and embark on a culinary adventure that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MERINGUES WITH CASSIS AND RASPBERRIES



Meringues with Cassis and Raspberries image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
4 1/2 tablespoons sugar
4 1/2 tablespoons Cassis
3/4 teaspoon pure vanilla extract
6 meringue shells
2 half pints fresh raspberries

Steps:

  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
  • Spoon the cream onto the meringues and top with berries.

RASPBERRY-RIPPLE MERINGUE



Raspberry-Ripple Meringue image

Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8

10 ounces raspberries (2 cups)
3/4 cup plus 1 teaspoon sugar
1/2 teaspoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
Coarse salt
Unsweetened whipped cream, for serving

Steps:

  • Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
  • In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
  • Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
  • Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

Nutrition Facts : Calories 104 g, Fiber 2 g, Protein 1 g

CRUNCHY RASPBERRY RIPPLE TERRINE



Crunchy raspberry ripple terrine image

A decadent dinner party pudding or family afternoon treat

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 25m

Number Of Ingredients 5

350g raspberries
3 eggs
100g golden caster sugar
284ml pot double cream
2 meringues shells, crushed into small pieces

Steps:

  • Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
  • Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

Nutrition Facts : Calories 284 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

RASPBERRY MERINGUES



Raspberry Meringues image

As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 7-1/2 dozen.

Number Of Ingredients 10

3 large egg whites
3 tablespoons plus 1 teaspoon raspberry gelatin powder
3/4 cup sugar
1 teaspoon white vinegar
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup finely chopped pecans
TOPPING:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

RASPBERRY MERINGUES



Raspberry Meringues image

These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 36

Number Of Ingredients 6

3 egg whites, room temperature
1/4 teaspoon cream of tartar
Dash salt
3/4 cup sugar
1/4 cup seedless raspberry jam
1/4 teaspoon Betty Crocker™ red or gel food color

Steps:

  • Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
  • Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
  • Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 9 mg, Sugar 5 g

RASPBERRY RIPPLE PAVLOVA



Raspberry ripple pavlova image

This whipped-up ripply delight tastes as dreamy as it looks

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 2h

Number Of Ingredients 8

250g raspberries
50g icing sugar
284ml carton double cream
250g carton mascarpone
3 large free-range egg whites , at room temperature
175g caster sugar
1 tsp cornflour
handful unsalted pistachios , chopped

Steps:

  • Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
  • Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
  • Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
  • Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and will produce the most vibrant ripple effect. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Make sure the egg whites are stiff. Stiff egg whites will help the meringue hold its shape and prevent it from weeping. To test if the egg whites are stiff, turn the bowl upside down. If the egg whites don't move, they are stiff enough.
  • Add the sugar gradually. Adding the sugar gradually will help prevent the meringue from becoming grainy. Add the sugar one tablespoon at a time, beating well after each addition.
  • Don't overbeat the meringue. Overbeaten meringue will be dry and crumbly. Beat the meringue just until it is stiff and glossy.
  • Use a piping bag to create the ripple effect. A piping bag will help you create a clean and even ripple effect. If you don't have a piping bag, you can use a spoon to spread the raspberry mixture over the meringue.
  • Bake the meringue at a low temperature. A low temperature will help the meringue to set slowly and evenly. Bake the meringue at 225 degrees Fahrenheit for 1-2 hours, or until it is firm and dry.

Conclusion:

Raspberry ripple meringue is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a beautiful and delicious raspberry ripple meringue that will be the star of your next party.

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