Summer Berry Meringues

Blow everyone away with this beautiful light and airy summer dessert. It seems like work, but it is really very simple and stores well for a make ahead dessert. It would be perfect to take to a weekend BBQ with friends. No one would know how easy it was with how elegant it tastes and looks.  

Instructions:

For Meringues

8 egg whites

1 1/2 cups white sugar

1/4 teaspoon of cream of tarter

1 teaspoon vanilla extract

Preheat oven to 225 F

For Meringues:

Step 1: Add egg whites to electric mixer. Mix on medium until egg whites are frothy. 

Step 2: Add sugar and cream of tarter.

Step 3. Mix on high for approximately 10 minutes or until peaks are shiny and stiff.

Step 4: Mix in vanilla on low. 

Step 5: Line baking sheets with parchment paper and divide egg mixture into 8 even dollops. Smooth dollops gently and shape into cups by gently and slowly twirling spoon into center of each dollop. Smooth the edges.

Step 6: Bake at 225 F for 2 hours. Turn oven off and allow meringues to cool and dry out in oven for at least 1 hour. 

In the meantime mix up the berry compote

For Compote:

2 cups of berries (I used blackberry and raspberry)

Zest and juice of one small lemon (or zest of lemon and tablespoon of Lemon liqueur)

2-3 Tablespoons of sugar (depending on how sweet your berries are)

Add ingredients into a saucepan and simmer on low for 5-10 minutes until some berries have macerated and juice has thickened some from sugars. (Note: Do not over mix. You want to leave some berries whole to add texture to your dessert). Chill in fridge until ready to serve. 

For Whipping Cream:

1 small container of heavy whipping cream

3 tablespoons of sugar

1 teaspoon of vanilla

Mix on high for 2-3 minutes or until stiff peaks. Do not over mix (you don't want it to become butter.)

Composing the dish:

Place meringue on a plate. (Optionally you may want to spread a tablespoon of lemon curd on the center of the meringue). Add a heaping spoonful of whipped cream and top with berry compote. 

For a chewier consistency of meringues bake at 250 F for 1 hour and let rest in oven for at least 1 hour. 

Serves 8