Meringues with Cream and Berries

A very sweet treat! Usually the meringue is too sweet for me but with the cream and berries it helps balance it a lot. The cream adds another texture and the tart berries balance out the sweetness of the meringue.The finished meringue can be stored without the cream in a sealed box, but not in the fridge!

Meringues with Cream and Berries Recipe

Meringues with Cream and Berries

By Olya Sandstrom Published: July 30, 2014

  • Yield: 9 pcs
  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • Ready In: 1 hr 55 mins

A very sweet treat! Usually the meringue is too sweet for me but with the cream and berries it helps balance it a lot. The cream adds …

Ingredients

Instructions

  1. Preheat the oven to 160 'C (320F). Lay a baking sheet with a parchment paper.
  2. Separate the whites from the yolks (you can use the yolks for something else). Put the whites in a mixer and mix at high speed until thick. After 5 minutes gradually add the sugar and corn starch. After a couple of minutes, add the lemon juice and a little vanilla. Once again, beat well. I beat it about 10 minutes. It should be thick and form peaks.
  3. Gently put nice nests of the meringue on the baking sheet with a tablespoon, making a small hollow in the center. Put the baking sheet in a preheated oven on the bottom shelf and immediately lower the temperature to 110'C (230F). Cook for about 60 min., then turn off the oven, leaving the meringues for another 20-30 minutes, then pull them out and cool.
  4. Pour the cream into a bowl, add sugar and beat with a mixer or food processor.
  5. Put a tablespoon of cream to each meringue and decorate the top with the berries, fruits and mint leaves or thyme. Serve immediately.

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