Mini Berry Meringue

Crispy Mini Berry Meringue topped with a creamy whipped cream and juicy berries! A meringue-based dessert that is elegant and delicious!

Cuisine Italian

Prep Time 15

Cook Time 1

Additional Time 1

Total Time 2 15

Servings

Calories 149kcal

Author Nancy Piran

Equipment

Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Case, Beaters, Whisk, Black (62692)
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7x13.6 Inch, 30 Count
G & S Metal Products Company ProBake Teflon Xtra Nonstick Cookie Sheet Baking Pan, 15.5"x10.2"x2.1", Gray

Ingredients

For the meringue:

4 large egg whites
1 cup granulated sugar
1 teaspoon pure vanilla extract

For the topping:

1/2 cup strawberries chopped
1/2 cup blueberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice optional
1 cup heavy whipping cream

Instructions

For the Meringue:
Preheat your oven to 250F and line a large baking sheet with parchment paper or a silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium speed until the egg whites become foamy-- about 15 seconds.
With the mixer on medium-low speed, slowly add the sugar (about 1 tablespoon at a time). Adding all of the sugar should take about 2 minutes.
Once all of the sugar has been added, turn the mixer to high speed and beat until the egg whites form a stiff peak.
Add the vanilla and mix to combine-- scrape down the sides of the bowl as needed.
Pipe or spoon the mixture onto the baking sheet. I used a Wilton 1M tip to pipe 3” Meringue.
Bake for 1 hour, then turn the oven off (but leave the meringue inside) and allow it to cool for one hour.
For the Topping
In a small bowl, combine the strawberries, blueberries, sugar, and lemon juice. Set them aside to macerate for 10 minutes.
Using a hand mixer whip cream until stiff peaks.
To Serve:
To serve, fill each meringue with whipped cream and top with macerated berries. Enjoy immediately.

Notes

HOW TO STORE: Store any leftover/unfilled meringue in an airtight container at room temperature for up to two days. Once the meringue are filled, I don’t recommend storing them (they’ll become soggy as the whipped cream soaks in).

INGREDIENT NOTES:

The egg whites will whip into a light and fluffy meringue-- make sure to use size large eggs. They don’t need to be at room temperature- straight from the fridge it fine.
Granulated sugar sweetens the meringue and helps the egg whites hold their shape.
Vanilla gives the meringue a subtle sweetness.

Ingredient Notes - Toppings

Strawberries and blueberries are perfect for red white and blue, but feel free to use whatever berries you’d like.
The sugar helps the berries soften and creates a delicious syrup.
The lemon helps add a bit of freshness and citrus-- it also helps in the maceration process.
The whipped cream adds a creaminess that pairs perfectly with the crisp meringue.

Nutrition