Prep 20 mins
Cook 2 hrs 30 mins
A fresh light dessert!
- 5 egg whites
- 1⁄4 teaspoon cream of tartar
- 1 cup sugar
- 1⁄4 teaspoon cinnamon
- 3 cups fresh mixed berries
- 2 tablespoons sugar
- 1 tablespoon cider vinegar
- 1 (8 ounce) container whipping cream
- 1⁄2 cup powdered sugar
- 1 tablespoon vanilla
- Preheat the oven to 250 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
- Begin to add the granulated sugar, a spoonful at a time.
- Add the cinnamon.
- Continue to beat until the meringue is very glossy and forms stiff peaks.
- Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
- Adding a little more of the egg white mixture, shape a rim around the edges.
- Continue to make more of the meringue shells, spacing evenly across the baking sheet.
- Bake for about 1-1/2 hours or until firm to the touch.
- Turn off the oven, but leave the meringue shells in the warm oven for another hour.
- Cool completely.
- Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
- Prepare the cream by whipping with the sugar until firm peaks form.
- Fold in pure vanilla, and refrigerate.
- To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
- Sprinkle w/ cinnamon.
I just love recipes that are easy to do yet look so very elegant! :) The shells and whipped cream look like fluffy clouds with the berries nestled in the middle; I wish I had a camera! It only took about an hour in my oven (which cooks perhaps a bit warm, but not too much) for the shells to reach the 'firm' stage, so do begin to watch before the 90 min are up. The hint of cinnamon in the meringue gave it a delicate touch that I wouldn't have thought of; very classic flavor...don't forget the cinnamon! I used frozen berries (strawberries and blueberries) so adjusted the sugar accordingly. Also I probably ended up with a bit more juice that way, but I didn't hear anyone complain, lol. We're trying to keep dh's cholesterol and such in check so I did have to sub non-dairy reduced fat whipped topping (sigh)...they would have been *amazing* if I could have used the real stuff. I think these would be wonderful for a brunch or even in a smaller size for a baby/wedding shower...just make the shells that morning and fill with fruit at time of serving. Unique and beautiful, Aroostook, thanks!