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.
Teatime Meringues
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
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Preheat oven to 200F (93C).
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Line a large cookie sheet (17" by 14") with foil.
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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.
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In a small bowl, beat egg whites and cream of tartar with a mixer at high speed until soft peaks form.
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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.
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Spoon two-thirds of the meringue into a decorating bag fitted with a coupler and a large star tube.
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Pipe meringue around the outline of the traced stars on the foil to make four stars, each about 5 to 6 inches wide.
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Fill the centers of the stars with meringue.
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Change the tube on the decorating bag to a medium star tube and spoon the remaining meringue into the bag.
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Pipe a slightly smaller star on top of each existing star.
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With a spoon, form a small indentation in the center of each meringue star.
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Bake for 3 hours, or until meringues are crisp but not brown.
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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.
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About 10 minutes before serving, stir raspberry jam in a medium bowl until smooth.
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Cut each strawberry into quarters.
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Add all berries to the bowl with the jam and toss gently to coat.
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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.
