Cooking, Desserts

Gianna’s and Gabi’s Meringues With Berries

This is a recipe that Gianna and Gabi did after the making of our Flan Pâtissier to use the egg whites stored in the fridge.


For the meringues: 5 egg whites, 1/4 teaspoon cream of tartar, 1 cup sugar, 1/4 teaspoon cinnamon.
For the berries: Three cups mixed berries fresh or frozen and 2 tablespoons sugar.
For the filling: 8 oz whipping cream, 1/2 cup powdered sugar, 1 tablespoon Grand Marnier

1. Preheat oven to 250ᵒF
2. Line a baking sheet with parchment paper
3. In a large bowl, beat the egg whites with the cream of tartar until foamy
4. Begin to add the sugar, a spoonful at a time
5. Add the cinnamon
6. Continue to beat until the meringue is very glossy and forms stiff peaks
7. Spread about 1/2 cup of the meringue into a 3-inch circle on the parchment paper to make individual meringues
8. Shape a rim around the edges
9. Continue to make more meringue shells spacing evenly across the baking sheet
10. Bake for about 1 hour 1/2 or until firm
11. Turn off the oven, leave the meringue shells in the warm oven for another 1/2 hour, then cool completely

Gianna and Gabi's Meringues with Berries Meringues cooked

12. During baking, on a plate lined with paper, mix the berries with sugar and let sit
13. For the filling, whip the cream with the sugar until firm peaks form, and add the Grand Marnier. Refrigerate

Gianna and Gabi's Meringues with Berries final1

14. To serve: place the meringue on a plate, top with some of the whipped cream and add a couple of spoonfuls of the berries on top

Gianna and Gabi's Meringues with Berries final

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