Meringues with Fresh Berries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Juicy ripe berries and a dollop of light cream fill these cloud-like meringue desserts, Agnes Ward writes from Stratford, Ontario. When I double this recipe to serve friends, they always rave about it. Ingredients:
2 egg whites |
1/8 teaspoon cream of tartar |
dash salt |
1/4 cup sugar |
1/4 teaspoon vanilla extract |
1 cup mixed fresh berries |
1/2 teaspoon sugar, optional |
1/3 cup sour cream |
1/8 to 1/4 teaspoon rum extract |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla.
2. Drop meringue into two mounds on a parchment paper-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon.
3. Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool.
4. In a small bowl, combine berries and sugar if desired; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. Yield: 2 servings.
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