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Dmn Meringue Shortcakes With Blueberries

DMN Meringue Shortcakes With Blueberries (10 PTS recipe image
These DMN Meringue Shortcakes offer a lighter, airier twist on the classic shortcake. Crisp, golden meringue disks replace heavy biscuits, providing a delicate crunch that contrasts beautifully with the soft, warm blueberry filling. The berries are gently cooked with brandy, cinnamon, nutmeg, and ginger, creating a fragrant, autumnal compote that bursts with flavor. Topped with a dollop of fresh whipped cream, this dessert is both visually stunning and texturally delightful. It&# 226;ÂÂs an elegant yet simple treat perfect for weekend brunches, holiday gatherings, or whenever you crave something sophisticated but easy to assemble.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 663.9
Dietary: Gluten-free, Vegetarian
Description
These DMN Meringue Shortcakes offer a lighter, airier twist on the classic shortcake. Crisp, golden meringue disks replace heavy biscuits, providing a delicate crunch that contrasts beautifully with the soft, warm blueberry filling. The berries are gently cooked with brandy, cinnamon, nutmeg, and ginger, creating a fragrant, autumnal compote that bursts with flavor. Topped with a dollop of fresh whipped cream, this dessert is both visually stunning and texturally delightful. It&# 226;ÂÂs an elegant yet simple treat perfect for weekend brunches, holiday gatherings, or whenever you crave something sophisticated but easy to assemble.
Ingredients
  • 6 Egg Whites
  • 1 pn Cream of tartar
  • 1 3/4 cup Sugar -- (divided use)
  • 1 tablespoon Unsalted butter
  • 3 cup Blueberries
  • 1/4 cup Brandy
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 3/4 cup Heavy cream -- whipped
Directions
  1. 1
    Preheat oven to 250ðF (120ðC). Line two baking sheets with parchment paper.
  2. 2
    In a clean, dry bowl, beat egg whites on medium speed until foamy.
  3. 3
    Add cream of tartar and increase speed to high. Beat until soft peaks form.
  4. 4
    Gradually add 1 1/4 cups of the sugar, about 1 tablespoon at a time, beating continuously until stiff, glossy peaks form.
  5. 5
    Spoon meringue into a piping bag fitted with a large star tip. Pipe eight 4-inch circles onto the prepared baking sheets.
  6. 6
    Bake for 1 hour, or until meringues are dry to the touch and crisp. Do not open oven door during baking.
  7. 7
    Turn off oven and leave meringues inside to cool completely for 30 minutes. Remove and set aside.
  8. 8
    In a large skillet, melt butter over medium heat. Add blueberries and cook for 2-3 minutes until they begin to soften and release juices.
  9. 9
    Stir in remaining 1/2 cup sugar and brandy. Cook for another 2 minutes until sugar is dissolved and sauce is slightly thickened.
  10. 10
    Remove from heat. Stir in cinnamon, nutmeg, and ginger. Let cool slightly.
  11. 11
    To assemble, place one meringue disk on each of four plates. Top with about 1/3 cup of the blueberry mixture.
  12. 12
    Add a dollop of whipped cream, then top with a second meringue disk.
  13. 13
    Spoon remaining blueberry mixture over the top, finish with remaining whipped cream, and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 663.9kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 11.8g60%
Cholesterol 57.8mg20%
Sodium 130.0mg6%
Total Carbohydrate 108.0g36%
Dietary Fiber 0.4g2%
Sugars 106.7g
Protein 9.3g19%

* 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, blueberries, shortcake, dessert, brandied, whipped cream, spiced berries, light dessert, egg whites, ginger, nutmeg, cinnamon, baking, party food, brunch, gluten free, vegetarian, summer dessert, fruit compote, crispy
Read it online: https://www.chefs-mate.com/recipe/dmn-meringue-shortcakes-with-blueberries-10-pts/