Meringues with Fresh Berries Recipe

5 1 2
Meringues with Fresh Berries Recipe
Meringues with Fresh Berries Recipe photo by Taste of Home
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Meringues with Fresh Berries Recipe

Read Reviews
5 1 2
Publisher Photo
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. —Agnes Ward, Stratford, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 2 large 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

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.
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.
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.
In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. Yield: 2 servings.
Originally published as Meringues with Fresh Berries in Cooking for 2 Spring 2008, p33

Nutritional Facts

1 each: 222 calories, 7g fat (5g saturated fat), 27mg cholesterol, 149mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

  • 2 large 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
  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, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. Yield: 2 servings.
Originally published as Meringues with Fresh Berries in Cooking for 2 Spring 2008, p33

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Clifton66 User ID: 3725563 104378
Reviewed May. 27, 2011

"This is the first time I have ever made any recipe with a meringue. I made two changes -- used fat free sour cream and almond extract instead of rum extract. I was very pleased with the results."

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