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Little meringues with summer berries
Little meringues with summer berries
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Ingredients:
  • 4 egg whites, at room temperature
  • Pinch cream of tartar
  • 220g (1 cup) caster sugar
  • 17.20 gm demerara sugar
  • 500g (2 punnets) strawberries, hulled
  • 40.00 gm caster sugar, extra
  • 60ml (1/4 cup) coffee-flavoured liqueur
Instructions:
  • Preheat your oven to 120°C and prepare 2 baking trays with non-stick baking paper.
  • Whisk the egg whites and cream of tartar with electric beaters in a clean, dry medium mixing bowl until soft peaks form.
  • Gradually fold in the caster sugar, one spoonful at a time, ensuring each addition is well incorporated. Continue whisking for 2 minutes or until the mixture is thick, glossy, and the sugar has completely dissolved.
  • Drop dollops of mixture onto prepared trays to create meringues. Dust with demerara sugar. Bake in preheated oven, then lower temperature to 90°C and bake for 1 1/2 hours until crunchy. Switch off oven and let meringues cool inside for 2-3 hours.
  • One hour before serving, slice the strawberries in half and combine them with the blueberries in a glass or ceramic bowl. Sprinkle with the additional caster sugar and liqueur, gently mix everything together. Cover and chill in a cool spot, stirring occasionally, for 1 hour to let the fruits macerate.
  • Spoon the luscious berries and syrup into bowls and enjoy with the delightful meringues.

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