Easy Mixed Berry Meringue Bark for Memorial Day!

it’s no secret that I LOVE meringue!

If you’ve been reading this blog – or follow me on social – you know how much I love meringue. Whether in meringue cookies, slathered and torched on dark chocolate popsicles, or baked in a cake, that sometimes crispy, sometimes chewy (and sometimes both!) confection owns my heart.

meringue plays well with others!

Though “one note” on its own, meringue makes a perfect foil for almost anything you pair it with. Chocolate chips, Nutella, Biscoff, lemon, pumpkin – meringue plays well with others. But my favorite way to partner meringue is with berries. The bright tart flavor is – IMHO – the ideal complement to meringue, and with Memorial Day this weekend (and July 4th not far behind), a red white and blue dessert is right on time!

what is meringue bark?

If you’re been reading this blog you ALSO know that I love to make bark! And if you haven’t, you need to check my sugar cookie, chocolate chip, almond butter, marbled chocolate and ghost varieties! Bark is so simple and foolproof – just spread in a pan, let bake or set and then break into large pieces!

I’ve actually made a red white and blue bark using chocolate melting wafers, but was curious about using meringue as the base here. I am so happy with how it turned out!

what ingredients do you need?

You only need six simple ingredients to make this recipe:

blueberries

raspberries

granulated sugar

egg whites

cream of tartar

heavy cream

how do you make mixed berry meringue bark?

Start by quick cooking the berries with a little sugar. This breaks them down and, after a quick chill in the fridge, thickens them so you can get those pretty swirls across the surface of the meringue.

While the berry purees are chilling you’ll make your meringue by using the whisk attachment of your electric mixer and beating the egg whites on low speed. Once the surface is covered in tiny bubbles add some cream of tartar – this is my fave secret ingredient for perfect meringues that whip up into sturdy glossy peaks. Crank the mixer to medium speed, and gradually add your granulated sugar once tracks begin to form. Once all of the sugar has been added you’ll crank the mixer to high speed and beat till stiff.

Use a rubber spatula to divide the meringue between two baking sheets and use a large offset spatula to spread in an even layer. Dollop the berry purees across the tops and use a thin knife to make pretty swirls. Bake for 2 hours and let cool in the turned off oven for an additional hour. Remove from the oven to cool completely.

Now for the fun part! Break the meringue into shards and use however you like! I layered them in jars with whipped cream and more fresh berries but don’t stop there! You can garnish cakes and cupcakes, serve with ice cream or enjoy them straight!

there are so many ways to flavor your meringue bark!

Just like chocolate or cookie barks, there is no end to the variations you can make with meringue bark. You can tint the meringue with food coloring or freeze dried fruit, flavor with vanilla or peppermint extract, fold in finely chopped almonds or a tablespoon instant espresso powder. Swirl with melted chocolate, Nutella or Biscoff. You get the drill.

One note: the berry puree means that the bark is more chewy than crisp, and is best served within a day or so for the best texture.

Let me know if you try it and Happy Memorial Day!