Lemon Raspberry Meringue Bubbles—Easy Entertaining Recipe

 
 
 


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. 

 


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.

 


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. 



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. 
 
 
 


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!




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: (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!