These meringues are the crunchy versions of the meringue topping found on pies. As they slowly bake at a low temperature, the moisture evaporates, leaving behind a delicate, light shell. In France, these are commonly used as a base for fruits and ice creams. The shells are white but can easily be tinted using a drop or two of food coloring. For an especially festive finale, top the meringues with a scoop of ice cream before adding the blackberries.
- For the Meringue:
- 6 egg whites
- 1/8 teaspoon salt
- 1 1/2 teaspoons cream of tartar (omit if using a copper bowl)
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- For the Filling:
- 4 cups fresh blackberries
- 2 tablespoons granulated sugar
FOR THE MERINGUE:
Preheat the oven to 250 degrees F.
In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Add the vanilla extract. Gradually add the 1 1/2 cups sugar a few tablespoons at a time, beating after each addition until stiff, glossy peaks form.
Line a baking sheet with a piece of ungreased brown paper, such as a piece cut from a paper grocery bag, or parchment paper. Scoop up about 3/4 cup of the mixture and drop it onto the paper into a mound about 3 inches in diameter. With the back of a spoon, shape a shallow well in the center of the mound. Repeat to use the remaining meringue.
Bake the meringues for 1 hour. Turn off the heat and let the meringues cool in the oven at least 2 hours or overnight, if possible. Slip the meringues into a paper bag in a single layer, fold the top over, and store them in a dry place until ready to use, up to 3 or 4 days.
FOR THE FILLING:
In a medium bowl, combine the blackberries with the 2 tablespoons sugar. With the back of a spoon, mash some of the blackberries. Cover and refrigerate for several hours.
Place the meringues on individual dessert plates and spoon some of the blackberries and their juice over each.
Recipe reprinted by permission of Smithmark Publishers. All rights reserved.
nutrition information per serving
168 calories; 0g total fat; 0mg cholesterol; 63mg sodium; 40g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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