Light and crunchy on the outside, soft and gooey on the inside. These chewy raspberry meringues are the perfect sweet treat.

Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes


Raspberry Sauce


  • 4 egg whites, at room temperature
  • Pinch of salt
  • 1 cup (220g) Caster Sugar
  • 1/2 teaspoon vanilla essence


  1. Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
  2. Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
  3. Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
  4. Gently fold 2/3 jar of raspberry jam a few times into the mixture to incorporate slightly. You want there to be steaks of raspberry.

Use two teaspoons to spoon the meringue onto lined trays. Reduce the oven temperature to 90°C.
  6. Drop remaining raspberry jam over meringues and swirl with a toothpick.

Bake meringues for 30 mins. Turn oven off and leave meringues in the oven to cool completely.