Crisp, sweet meringue cups are a perfect foil for sweet berries and cream in this great spring dessert recipe. This is a dessert that is really quite easy to make and is very elegant to serve when entertaining or for special holidays. I honestly haven’t made this special treat myself for a few years and then I “rediscovered” the recipe when I started to go through some of my old recipes that didn’t make it onto my blog when it went through the latest redesign. I have fallen in love with this recipe once again however, and it is on the top of my list of potential desserts for this year’s Easter menu.
Deborah Mele 2012
- 5 Egg Whites
- 1/4 Teaspoon Cream of Tartar
- 1 Cup Granulated Sugar
- 1/4 Teaspoon Cinnamon
- Three Cups Mixed Fresh Berries, Cleaned
- 2 Tablespoons Sugar
- 1 (8oz) Container Whipping Cream
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Grand Marnier
- For the meringue, preheat the oven to 250 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
- Begin to add the granulated sugar, a spoonful at a time, then add the cinnamon.
- Continue to beat until the meringue is very glossy and forms stiff peaks. (You may choose to make one large meringue or individual ones at this point.)
- To make individual meringues, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
- Adding a little more of the egg white mixture, and using a spatula, shape a rim around the edges.
- Continue to make more of the meringue shells, spacing evenly across the baking sheet.
- To make one larger shell, make in the same manner.
- Bake for about 1-1/2 hours or until firm to the touch.
- Turn off the oven, but leave the meringue shells in the warm oven for another hour, then cool completely.
- To make the berries and filling, mix the cleaned berries with the sugar and let sit for at least 2 hours.
- Prepare the cream by whipping with the sugar until firm peaks form.
- Fold in the Grand Marnier and a teaspoon or two of the berry juices, and refrigerate.
- To assemble, plate an individual meringue on each plate, top with some of the whipped cream mixture, and add a couple of spoonfuls of the berries on top.