Berries & Cream in Meringue Cups

Recipe by Aroostook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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