French Meringue with Raspberry Reduction

June 5, 2018

 A summer treat that’s sure to delight is the French Meringue. This European dessert is light, airy and the perfect amount of sweet. Top it off with a Raspberry reduction sauce and this is the perfect treat to end a summer picnic or Sunday brunch.


150 g (5 oz) egg whites, (roughly 4 eggs) – at room temperature

A pinch of cream of tartar

150 g (5 oz) sugar (superfine if possible)

150 g (5 oz) icing sugar

50 g (2 oz) almonds, finely chopped

Neutral oil

2 cups of fresh raspberries

1 ¾ cups water

1 tablespoon of water (separate)

1/3 cup sugar

2 tablespoons cornstarch

Preheat the oven to 200 ° F (95 °C). Spray your baking sheet with non-stick oil and use pastry rings to form your bases. Before you begin, brush the sides of the rings with oil and place off to the side for now.


Beat the egg whites with the cream of tartar in an electric mixer on high speed until they are stiff. Continue beating, adding sugar one spoonful at a time until it is all incorporated. The whites will be shiny and firm.

Sift the icing sugar over the bowl, then fold the sifted sugar into the whites until smooth. 

Transfer the mixture into the pastry bag. Using the pastry ring, pipe out small dollops along the inside edge of the mold to create the sides, then pipe out the meringue in a circular pattern to fill the base – start in the middle.

Sprinkle the base with the chopped almonds. Place the baking sheet in the oven and cook the meringues for 2 – 3 hours. Test to see if they are done by touching one of the meringues.

In a saucepan, combine the 1.5 cups of raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. 

Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add additional water if necessary. Return to the saucepan.

Combine cornstarch and the additional 1 tablespoon of water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Lastly, Add the other .5 cups of raspberries and cook minute longer., stirring continuously Remove from the heat; cool.


Let sit for 5-7 minutes, then lightly cover meringue with reduction.


*This recipe was inspired by Charlotte Puckette

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