Ingredients for Berries Cream In Meringue Cups
- 4 large egg whites, at room temperature
- Cream Of Tartar
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
- Mixed Berries
- Cider Vinegar
- 1 cup heavy whipping cream, chilled
- Powdered Sugar
- Vanilla
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How to Make Berries Cream In Meringue Cups
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, grease-free large bowl, beat egg whites with an electric mixer until soft peaks form. Add cream of tartar and continue beating until stiff, glossy peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until completely incorporated and meringue is very stiff and glossy.
- Gently fold in cinnamon.
- Using a spoon or piping bag, create 3-inch diameter circles of meringue on the prepared baking sheet, leaving space between each.
- Using a little extra meringue, create a small rim around the edge of each circle to form a nest.
- Bake for 1 1/2 hours, or until meringue is firm and crisp to the touch.
- Turn off the oven and leave the meringue nests inside with the door slightly ajar for another hour to cool slowly.
- Meanwhile, prepare the berry compote: In a bowl, gently toss the berries with balsamic vinegar and 2 tablespoons of sugar. Let sit for at least 2 hours to macerate.
- In a chilled bowl, beat heavy whipping cream with powdered sugar until stiff peaks form. Gently fold in vanilla extract.
- Refrigerate the whipped cream until ready to assemble.
- Once completely cool, carefully remove meringue nests from the baking sheet.
- To assemble, spoon some of the berry compote into each meringue nest. Top with a dollop of whipped cream.
- Sprinkle with extra cinnamon, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
191g
Fat
43g
Carbs
26g
