Teatime Meringues

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Servings: 4 Difficulty: Advanced
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Delicate, crisp meringue stars topped with a vibrant berry compote
Teatime Meringues - GH_9405 recipe image
Teatime Meringues - GH_9405 recipe image
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Teatime Meringues

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 176.1

Description

These Teatime Meringues offer a delightful balance of airy sweetness and tart fruitiness, perfect for an elegant afternoon tea or a light dessert. The meringues are piped into star shapes and baked low and slow until crisp, creating a delicate shell that shatters gently under a spoon. They are crowned with a quick, glossy compote of strawberries, raspberries, and blackberries tossed in seedless raspberry jam, adding a burst of fresh flavor. Garnished with fresh mint, this dish is visually stunning and refreshing. Its a simple yet sophisticated treat that requires no eggs in the final assembly beyond the whites, making it a vegetarian-friendly indulgence that feels both homemade and restaurant-quality.

Ingredients

Directions

  1. Preheat oven to 200F (93C).
  2. Line a large cookie sheet (17" by 14") with foil.
  3. Using a 3-inch star-shaped cookie cutter as a guide, use a toothpick to trace 4 evenly spaced star outlines on the foil, leaving at least 3 inches of space around each star.
  4. In a small bowl, beat egg whites and cream of tartar with a mixer at high speed until soft peaks form.
  5. Sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until the sugar dissolves and the whites stand in stiff, glossy peaks.
  6. Spoon two-thirds of the meringue into a decorating bag fitted with a coupler and a large star tube.
  7. Pipe meringue around the outline of the traced stars on the foil to make four stars, each about 5 to 6 inches wide.
  8. Fill the centers of the stars with meringue.
  9. Change the tube on the decorating bag to a medium star tube and spoon the remaining meringue into the bag.
  10. Pipe a slightly smaller star on top of each existing star.
  11. With a spoon, form a small indentation in the center of each meringue star.
  12. Bake for 3 hours, or until meringues are crisp but not brown.
  13. Turn off the oven and let the meringues cool completely inside with the door slightly ajar, or cool completely on the cookie sheet on a wire rack.
  14. About 10 minutes before serving, stir raspberry jam in a medium bowl until smooth.
  15. Cut each strawberry into quarters.
  16. Add all berries to the bowl with the jam and toss gently to coat.
  17. Spoon the fruit compote over the meringue stars on 4 dessert plates and garnish with mint sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 176.1kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 166.5mg7%
Total Carbohydrate 32.5g11%
Dietary Fiber 1.0g4%
Sugars 31.4g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: meringue, dessert, baking, eggs, berries, strawberries, raspberries, blackberries, jam, mint, tea time, british, crisp, gluten-free, vegetarian, compote, star, pip, low temp, afternoon tea
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