Saturday, December 7, 2013

Lemon Raspberry Meringue Bubbles—Easy Entertaining Recipe

 
 
 
Lemon Raspberry Meringue Bubbles

Have you start with your holiday baking yet?  I have sort of, kind of, already started.  I know there are still a few weeks before Christmas.  But it’ll be here sooner than you know it, so I better start planning early.   What I mean by “started” was testing recipes and figuring out what to include in my final holiday baking marathon.  One of the recipes that I tested was these Lemon Raspberry Meringue Bubbles, and I absolutely loved them. 

 
Lemon Raspberry Meringue Bubbles

You might ask why I love them so much?  Very simple, these Lemon Raspberry Meringue Bubbles are light as air, super refreshing and quite tangy.  The tartness came from the freeze dried raspberries that I added into the batter and on top.  The lemon zest really brightens up the flavors and complement the raspberries well.  As soon as I bite into one of these Lemon Raspberry Meringue Bubbles, it melted in my mouth.  It’s crunchy, light and airy, sweet and tart at the same time.

 
Lemon Raspberry Meringue Bubbles

Besides tasting wonderful, this is also a “busy baking schedule friendly” recipe because you can (and should) bake these ahead of time.  Simply store them in an air-tight container and in a cool place.  They will last for a while, that is, if you don’t finish them sooner. 

Lemon Raspberry Meringue Bubbles

Here’s how I made them (please see pictorial below):

1) In a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt until frothy, about 2 minute.

2) With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Then, add the vanilla extract.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes. 

3) Gently fold in 1/2 of the lemon zest

4) Then, fold in the freeze dried raspberries. 

5) With a small (1 tablespoon) ice cream/cookie dough scoop, scoop the meringue onto the prepared baking sheet.  Leaving the meringue  1-inch apart from each other.

6) Top each cookie with a piece of the reserved freeze dried raspberry and sprinkle the remaining 1/2 of the lemon zests evenly onto each cookie.  Bake for 1 hour.  Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours, or preferably over night. 
 
 
 
Pictorial

Super easy, right?  Yup, you can whip up a batch in no time.  I love to bake these at the end of the day so they can cool and dry up in the oven overnight while I dream of other desserts and cookies to bake the next day.  That way, they won’t use up my oven space during the day when I’m busy baking!


Lemon Raspberry Meringue Bubbles

Another big plus?  They really packaged well and makes a very unique homemade gift.  For sure you won’t find these at the store….hm….unless a manufacturer copied my recipe and mass produce them!  Wakakaka….alright, I better stop day dreaming and test out some other recipes.  Until next time, take care and stay tuned for more easy and entertaining recipes, and homemade gift ideas.

Lemon Raspberry Meringue Bubbles
 
 




 
 Lemon Raspberry Meringue Bubbles: (Printable Recipe)

Makes: around 36 cookies
 
2 large egg whites
a pinch of kosher salt
1/4 teaspoon cream of tartar
6 tablespoons caster sugar
1/2 teaspoon vanilla extract
1/2 cup freeze dried raspberries, roughly chopped and divided
zest of 1 lemon, divided

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper or silpat. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt until frothy, about 2 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Then, add the vanilla extract.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes. 

Gently fold in the lemon zest and 1/2 of the raspberries.  With a small (1 tablespoon) ice cream/cookie dough scoop, scoop the meringue onto the prepared baking sheet.  Leaving the meringue  1-inch apart from each other.  Top each cookie with a piece of the reserved freeze dried raspberry and sprinkle the remaining 1/2 of the lemon zests evenly onto each cookie. 

Bake for 1 hour.  Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours, or preferably over night. 
Store in an air tight container for up to a week.  Enjoy!
 
 
Lemon Raspberry Meringue Bubbles

29 comments:

  1. Hello Amy, simply yummy! And looks good too. I think I won't be able to stop eating them once I start..

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  2. I love these meringues and your dishes get an A+ for presentation.:)

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  3. Happy Festive Season to you & your family, Amy. These little sweets sound perfect for this special festive celebration & wonderful as gift pack as well.
    Best wishes & hope you're going to have a fabulous holiday.
    Blessings, Kristy

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  4. Those cookies are so gorgeous, Amy. I love those freeze dried raspberries.

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  5. These little bubbles just look so tempting. I would love to have a bucket full and a cup of tea. Your photos are so pretty. They just make me happy looking at them.

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  6. What a lovely holiday treat! Melt in mouth meringues looks so yummy :)

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  7. These meringues are so pretty Amy! I love the combination of raspberries and lemon and they sound perfect for holiday treats and gifts :)

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  8. Me encanta el postre, las fotos, las tazas, me gusta todo.
    Blanca de JUEGO DE SABORES

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  9. Wow! This post must have been a ton of work with the step-by-steps–but its fabulous.

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  10. They look so adorable. Love the colors of holiday on the plate.
    Perfect little cookie treats.

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  11. Hi Amy , these cookies is beautiful , now I have to add another cookie to my list , I have a lot of family with a sweet tooth . Thanks so much for sharing :)

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  12. We're always doing baking, it seems, but we've very definitely started our holiday goodies. ;-) We should add these to the list - they look wonderful! Really nice recipe - thanks.

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  13. Love the name "bubbles". Great gift and a marvelous treat!

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  14. these are adorable and such a nice wee gift

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  15. You must be psychic Amy! Delicious and do-able is my middle name =) Plus, tart meringue cookies are a welcome balance to all the super sweet goodies that appear at this time of year.

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  16. Ooo..amazing presentation. I love the recipe too ~ can't wait to try this out :)

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  17. i've never made those before, but they look just darling!

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  18. So beautiful and delicious aAmy!
    Cheers,
    Lia.

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    1. Hi Amy,
      This recipe is looking so appetizing and beautiful.Thanks for sharing awesome recipes!
      I cant wait to try my hands on it. It is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed browsing through your rest of the wonderful recipes. It was a real delight to see and learn so much from your each and every post. Hope to see more of your creative endeavors in the New Year. Wish you and your family a very Happy and Blessed New Year!!!

      Have a wonderful Holiday Season and stay Warm !
      Best Regards, Sonia

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  19. These are so cute and elegant, perfection for gifts!

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  20. These meringues are so pretty! They must be light and sweet. I am sure they would be great homemade gifts! Thanks for sharing, Amy!

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  21. I'm always looking for ideas on how to use leftover egg whites and here is the solution. AND they make such lovely gifts! (Fran from G'day Souffle')

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  22. I can feel the crunch here, Amy! Such pretty bakes. I'm sure the recipients will be overjoyed!

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  23. Wow what a beautiful cookie! And perfect for a gift idea. Thanks Amy!

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  24. Wow what a beautiful cookie! And perfect for a gift idea. Thanks Amy!

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  25. Mmm, those look really cute and pretty. I bet they taste amazing!

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  26. So cute and they're yummy for sure! I feel like making some since I have some freeze-dried raspberries intended for scones.

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