Cherry Berry Meringues
The following recipe and photography is provided by our friends at Stemilt. For more information on their fresh produce and recipes, visit stemilt.com
Some berries are so good and succulent that they deserve to sit on their very own meringue throne. These berries from Stemilt definitely fit that bill, and once you’re done making these delicious treats, you’ll feel both refreshed and not overly full. They’re the ideal date-night dessert popper.
- 4 egg whites, room temperature
- pinch kosher salt
- 1/4 tsp cream of tartar
- 3/4 cup ultra fine granulated sugar (“baker’s sugar”)
- 1/4 tsp pure vanilla extract
- 1/3 cup powdered sugar
- 1 pound fresh Stemilt cherries, stemmed, pitted and halved
- 1/2 pound fresh blueberries
- 1 pound fresh strawberries, stems removed and halved
- 2 tsp ultra fine granulated sugar (“baker’s sugar”)
- 1 tbsp fresh orange juice
- 1 pint heavy whipping cream
- 1/2 tsp pure vanilla extract
- 2 tbsp powdered sugar
- Preheat oven to 200 degrees F. Line a baking sheet with parchment paper (optional: you can pencil circles on reverse side of parchment to serve as guides for the size of your meringues).
- Whip egg whites, salt and cream of tartar in metal bowl of electric mixer fitted with whisk attachment, at medium speed until whites appear frothy. Increase speed to medium high and continue whipping until whites just begin to hold together.
- Reduce speed to medium and begin adding ultra fine sugar, a tablespoon at a time, until all is added. Add vanilla and continue to whip on high speed to incorporate, until glossy, stiff peaks are achieved. Remove bowl from mixer and sift powdered sugar over top. Gently fold powdered sugar into whipped cream being careful not to deflate.
- Drop spoonfuls of meringue onto parchment lined baking sheet. Using the back of a spoon dipped in water and shaken off, carefully flatten meringue from center outward to create a slightly raised outer rim. (Rinse spoon and shake off excess water between each meringue prep.) Bake for 90 minutes in center rack of oven. Then turn oven off and let meringues continue to sit in oven for approximately 2 to 3 hours (to harden up).
- Meanwhile, place prepped cherries and blueberries in a large bowl. Set aside.
- Transfer prepped strawberries to electric blender. Add ultra fine sugar and let sit for approximately 5 to 10 minutes. Then add orange juice and pureé until syrupy. Add mixture to cherries and blueberries; fold gently to combine. Set aside.
- Meanwhile, whip heavy cream in metal bowl* of electric mixer fitted with whisk attachment, at high speed. As cream begins to thicken, lower speed and add vanilla and powdered sugar, until incorporated. Return to high speed and continue whipping until stiff peaks form.
- To serve, place one crisp meringue on plate. Top with a generous dollop of whipped cream. Spoon Cherry Berry mixture over top of dessert and serve immediately. If not serving immediately, place meringues in an airtight container to store. Transfer berry mixture and whipped cream to glass containers, cover with plastic wrap and store in refrigerator. All components will stay fresh for 2 to 3 days, stored properly.
*Glass or metal bowls are preferred; copper or plastic can impair the flavor and consistency.