Meringue Nests with Mixed Berries
This impressive, low-calorie dessert is a
showstopper for entertaining.
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 1/3 cup granulated sugar, plus 1 tablespoon, divided
- Zest and 2 teaspoons juice from 1 lemon, divided
- 1 (6-ounce) container raspberries
- 1 (6-ounce) container blackberries
- 1 cup blueberries
Preheat oven to 200 degrees F. Line large baking sheet with parchment paper or foil.
Put egg whites, cream of tartar and salt into large bowl or bowl of stand mixer. (Note: Make sure not to get even a drop of yolk into the whites when separating eggs or the meringues won’t stiffen.) Using whisk attachment, beat on high speed until soft peaks are formed, around 3 minutes. Slowly pour in 1/3 cup sugar—just about a tablespoon at a time—beating until sugar dissolves and meringue peaks are stiff, about 1 to 2 minutes. Using spatula, gently fold in zest of 1 lemon.
Make nests by dropping meringue into 4 mounds onto prepared baking sheet. Using the back of a spoon, form each mound into 4-inch cups, using back of spoon to make indent in center of each This impressive, low-calorie dessert is a showstopper for entertaining. meringue. Place meringues in oven and bake until firm, 2 hours. Turn off heat, leaving meringues in oven (don’t open door) for 1 more hour
While meringues are baking, stir together all berries plus remaining 1 tablespoon sugar and 2 teaspoons lemon juice in medium container. Cover container and refrigerate until needed.
To serve, place meringue nests on plates, and fill with berry mixture. Serve immediately.