Desserts
Baked Meringues with Fresh Berries and Cream
Makes about 16 meringues
Baked Meringues with Fresh Berries and Cream
Makes about 16 meringues
These little treats are best prepared on drier days. Humidity causes them to be a bit spongy and they lose their distinctive crisp.
Nutritional information per filled meringue (2 tablespoons of whipped cream and 1 tablespoon of berries): Calories 60 (21% from fat)
carb. 11g
pro. 1g fat 1g
sat. fat 1g
chol. 4mg
sod. 19mg calc. 8mg
fiber 0g
carb. 11g
pro. 1g fat 1g
sat. fat 1g
chol. 4mg
sod. 19mg calc. 8mg
fiber 0g
Ingredients
- 3large egg whites
- ½ teaspoon fresh lemon juice
- ¾ cup granulated sugar
- ¼ teaspoon vanilla extract
- sweetened whipped cream,
- whipped to soft peaks, for serving
- fresh berries, for serving
Preparation
- 1. Preheat oven to 200°F with the rack in
- the middle position. Line a rimmed baking
- sheet with parchment paper; reserve.
- 2. Put the egg whites in a large, non-plastic,
- mixing bowl. Using the whisk, start
- mixing on Speeds 1 to 2 and beat until
- frothy, about 30 to 60 seconds. Add the
- lemon juice, gradually increase to Speed
- 5 and whip until soft peaks form.
- 3. With the mixer running still on Speed 5,
- very gradually, 1 tablespoon at a time,
- add the sugar to the whipping egg whites
- (do not rush this process or the meringue
- will not be as stable and may not whip to
- the necessary stiffness. Be patient!). Once
- all the sugar has been added, increase
- to Speed 7 and continue mixing until the
- meringue holds stiff peaks, about 5 to 8
- minutes in total. Add the vanilla extract
- and mix to combine.
- 4. Transfer the meringue to a piping bag
- fitted with a star tip (any size or shape
- of star will work). First apply a bit of the
- meringue to a few spots on the underside
- of the parchment so that it sticks to the
- pan. Pipe the meringues, making about a
- 2- to 3-inch round, and then finishing the
- spiral shape in the center. Leave about 2
- inches between each meringue. You may
- need two pans to accommodate the
- full recipe.
- 5. Transfer the meringues to the preheated
- oven and bake until light, crisp and stiff,
- but where the meringues have picked up
- no color. This should take about 1 hour,
- but this is a rough estimate since it is
- based on the oven being used and the
- humidity of the room (it could take as little
- as 45 minutes, or as long as 2 hours).
- 6. Remove from the oven and allow to cool
- on a wire rack. Once completely cooled,
- meringues can be stored in a sealed
- container at room temperature for up to
- five days.
- 7. When ready to serve, fill with the
- sweetened whipped cream and top with
- the mixed berries.