Light Baked Meringue with Berry Compote

Delicate meringue shells filled with a vibrant berry compote, offering a perfect balance of airy sweetness and tangy fruit.

Cuisine: General

Category: Desserts

Prep: 20 minutes. Cook: 75 minutes.

Serves 4.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 cup, hulled and sliced strawberries
• 1/2 cup raspberries
• 2 tbsp honey
• 1 tsp lemon juice

Instructions

1. Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Step 2: In a clean, dry bowl, beat 4 large egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1 cup granulated sugar and 1/2 tsp vanilla extract, continuing to beat until stiff, glossy peaks form.
3. Step 3: Scoop the meringue onto the prepared baking sheet in 4 mounds, each about 3 inches in diameter, and smooth the tops slightly with a spatula.
4. Step 4: Bake for 1 hour and 15 minutes until the meringues are dry to the touch and easily lift off the parchment.
5. Step 5: While meringues bake, combine 1 cup sliced strawberries, 1/2 cup raspberries, 2 tbsp honey, and 1 tsp lemon juice in a saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
6. Step 6: Once meringues are done, let them cool completely in the oven with the door ajar. Serve each meringue with 1/4 cup of the warm berry compote spooned on top.