Raspberry Meringues with SOSA Taste Colour

Light, crisp and naturally coloured: raspberry meringues are a classic in pastry displays and plated desserts. With SOSA Taste Colour freeze-dried raspberry powder, they take on the flavour and colour of the fruit, with no risk to their texture.

A French meringue flavoured with fruit: freeze-dried raspberry replaces purées and colourings, giving flavour and colour without adding liquid. The meringue holds its shape, dries normally and shows a lovely natural shade.

A Panier des Chefs recipe, using Sosa's recommended dose

Step 1 - Raspberry meringue

1. Preheat the oven to 90°C, fan setting.
2. Whisk the egg whites at medium speed in a perfectly clean bowl with no trace of fat.
3. Add the sugar in three stages as soon as the whites start to foam, then whisk until the meringue is firm, smooth and glossy, forming a stiff peak.
4. Sift the raspberry powder and fold it in with a spatula in two stages, gently lifting the mixture. Stop as soon as the colour is even: overmixing makes the meringue collapse.

Step 2 - Piping and baking

1. Pipe straight away with a star nozzle onto a tray lined with baking paper or a silicone mat.
2. Bake and dry for 1 hr 30 to 2 hrs depending on size: the meringue is ready when it lifts off easily and sounds hollow.
3. Leave to cool in the switched-off oven with the door ajar, then store immediately in an airtight box.

Why a powder rather than a purée?

Meringue does not like moisture: a fruit purée or juice adds water, which weakens the whipped whites, lengthens drying time and makes the meringue sticky. Taste Colour raspberry is 100% freeze-dried fruit, ground into a powder: it brings the flavour and colour of raspberry without adding liquid.

Taste Colour raspberry is also suitable for many diets, including vegan, vegetarian, kosher and halal. This information is shown on each product page and on the technical data sheet, which can be downloaded from the product page. Please note: this recipe contains egg whites, so it is not vegan as it stands.

To discover the whole range and its other uses (ice cream, sponges, macarons, chocolate…), read our guide SOSA Taste Colour.

What colour to expect?

Freeze-dried raspberry gives the meringue a soft, natural raspberry pink, slightly mauve, speckled with fine flecks of fruit. This is the real colour of the fruit, with no added colouring: it is more subtle than the bright pink of artificially coloured meringues.

Variations and serving ideas

The same method works with other powders in the range, such as organic Matcha green tea for soft green meringues with a grassy flavour. Discover all the flavours in our SOSA Taste Colour selection.

• decorating entremets and Yule logs: see our tips in the article Modern Yule Log;
• mini meringues for tasting plates or a café gourmand;
• crunchy pieces to scatter over a plated dessert, an ice cream or a pavlova.

Your raspberry meringue questions

Why does my meringue collapse?

Most often because of a trace of fat in the bowl or on the whisk (including a little egg yolk), sugar added too early, or overmixing the powder. Fold it in gently, at the very end.

My meringues are sticky: what can I do?

They are not dry enough, or they have absorbed moisture from the air. Extend the drying time at low temperature, and store them in an airtight box as soon as they have cooled.

How long do they keep?

One to two weeks in a tightly closed box, in a dry place at room temperature. Avoid the fridge, which is too humid.

Can you make a vegan version?

Yes. Sosa offers plant proteins that replace egg white. For a baked meringue, Potatowhip, a potato protein, whips and sets during baking just like egg white: about 8% in water, according to Sosa's guide to plant-based pastry. Sojawhip, a soy protein, is used at about 5%. Taste Colour powder is folded in the same way.

Source: Sosa Ingredients catalogue (dose of Taste Colour powder in meringue) and Sosa guide "Les indispensables de la pâtisserie végétale" (in French). Are you a professional and would like to receive this technical documentation? Contact us.

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