Crisp, sweet meringue cups are a perfect foil for sweet berries and cream in this great spring dessert recipe!
:Serves 4-6
Meringue Shell:
5 Egg Whites
1/4 Teaspoon Cream of Tartar
1 Cup Granulated Sugar
1/4 Teaspoon Cinnamon
Berries:
Three Cups Mixed Fresh Berries
2 Tablespoons Sugar
1 Tablespoon Balsalmic Vinegar
Topping:
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. Also 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 ones, 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. Cool completely.
To make the berries, mix the cleaned berries with the vinegar and 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 refrigerate.
To assemble, plate an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream. Use a little extra cinnamon to decorate.
Note: The trick to making this dessert successful is ensuring the meringue shells are very, very dry.
