Raspberry meringuePublished on May 4, 2019

Raspberry meringue Photo by: Mark Holleron

Crisp meringue shells topped with luscious raspberry filling make an easy, yet impressive gluten-free dessert. It’s ideal for dinner parties, bridal or baby showers and tea parties.

Meringue shells and curd can be made ahead of time then assembled shortly before serving.



  • 4  egg whites (save yolks for raspberry curd)
  • 1  tsp (2.5 mL) cream of tartar
  • 1  cup (250 mL) granulated sugar


  • ½  cup (125 mL) granulated sugar
  • 2  tsp (10 mL) finely-grated lemon zest
  • 2  tbsp (30 mL) freshly-squeezed lemon juice
  • 4  egg yolks
  • Pinch kosher salt
  • ⅓  cup (90 mL) butter, cut into eight pieces
  • 1  cup (250 mL) fresh or frozen raspberries
  • Handful fresh raspberries, to garnish


Make meringues first. Start by preheating the oven to 275ºF. With a permanent marker, trace 10 circles, each 2½” (6.5 cm) across and spaced at least 2” (5 cm) apart on a sheet of parchment paper, then flip the paper over onto a baking tray.

Whip the egg whites and cream of tartar on low speed with an electric or stand mixer. Once the whites are foamy, increase speed and slowly pour in the sugar, about 2 tbsp (30 mL) at a time. Continue to whip on high speed until the whites hold a stiff peak when beaters are lifted.

Transfer meringue mixture to a piping bag fitted with a large star tip or a large Ziploc bag with one corner snipped. Pipe circles within the lines drawn on the parchment, completely filling the circles. Pipe a ring of meringue on top of the outside edge to make a nest shape with a rim.

Place the meringues into the oven and immediately reduce the temperature to 250ºF. Bake for 50 to 60 minutes, until meringues seem completely dry. If meringues are starting to brown, open the oven door slightly and continue to bake.

Cool the meringues completely to room temperature on the baking tray, then gently remove from parchment and store in an airtight container until ready to serve.

Make filling by pureeing raspberries in a blender. Strain into a bowl through a fine-mesh sieve or cheesecloth, discarding solids.
In a medium saucepan, whisk together sugar, lemon zest and juice, egg yolks and salt until smooth.

Scatter butter pieces over top and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes. Reduce heat as needed to keep from coming to a boil.

Remove pan from heat and whisk in raspberry puree. Transfer curd to a bowl; press plastic wrap against the surface of curd and refrigerate until cool.

Assemble desserts by spooning raspberry curd into prepared meringue shells. Garnish with fresh berries and serve within 2 hours.

Serves 10

Paula Roy

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