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Grind about ½ cup freeze dried raspberries in a food processor or blender. Ensure you have 3 tablespoons of powder and add it to a jar with ½ cup of water. Seal the jar and shake it to mix. Let sit for at least an hour or up to 4. This dissolves the powder into the water.
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After an hour or so, pour the raspberry water through a fine mesh sieve into a ⅓ cup measuring cup – pressing the seeds through to get every last drop. It should nearly fill the cup, add some water to get the liquid to fill the cup.
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Pour into a small pot and add the sugar. Stir then turn the heat to medium low. Keep a thermometer nearby.
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Add the egg whites to the bowl of a stand mixer and attach the whisk. Begin whisking until the eggs are a bit frothy, they should still be liquid on the bottom but there will be bubbles on top.
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Cook the sugar & raspberry mix until a thermometer reads 245 F. Once it does, turn off the heat and set the pan off the heat for just a minute.
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Turn the mixer on again and pour the liquid, slowly over the egg whites as they whip. Scrape down the bowl and then turn the mixer onto medium high. Whip – adding the pinch of salt and a dash of vanilla as you do – until you have a thick, glossy meringue that holds shape when you turn the whisk upside down.
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Spread the meringue over the curd. You can set it in the fridge until it’s time to serve.
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Right before serving, toast the meringue with a kitchen torch, get it nicely browned all over.
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To serve, run a chef’s knife under hot water until it’s warm. Wipe it dry then slice the bars.
