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Meringues with Fresh Berries

TOTAL TIME: Prep: 20 min. + standing Bake: 1 hour + standing YIELD: 2 servings.
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

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

  • 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 2 mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon.
  • 3. Bake at 225° until set and dry, 1 to 1-1/4 hours. 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.

Nutrition Facts

1 serving: 222 calories, 7g fat (5g saturated fat), 27mg cholesterol, 149mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 5g protein.

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