Monday, June 24, 2013


One of the easiest and tastiest summer treats!

There are three steps to this: meringue, whipped cream, and fruit.  You can use whatever fruits you want, but we prefer berries (strawberries, blackberries, blueberries, cherries).  Figs and kiwi are awesome, too.

Step 1: Meringue
Heat the oven to 225 F.
In a stand mixer, combine: 5 egg whites and 1/4tsp cream of tarter. Mix with the whisk attachment on medium/6 until the eggs begin to froth, then add in 1 cup white sugar and turn the speed to high.   Whisk until stiff peaks form, about 4-6 minutes.
Spray a pan with nonstick spray, then use a spatula to spread out the meringue. Make sure you make "edges" on the side, to help hold in the cream and fruit.
Bake for 2 hours at 225.  Remove from the oven and cool, at room temp, for 2 hours before beginning Step 2: Whipped Cream

Step 2: Whipped Cream
In a stand mixer, combine: 1 pint heavy cream and scant 1/4 cup brown sugar. (3 tbsp. is actually best).  Using a whisk attachment, whisk on high until whipped, about 5-7 minutes.  You want it well whipped but not stiff. 
Use a spatula and spread the cream out onto your meringue, into the 'basin' you created with your edges.

Step 3: Fruit
Wash and dry your assortment of fruit.  Mix the fruit well together and then cover the top of the whipped cream with it.
Refrigerate immediately.  Serve cold and within 2-3 days (or the cream will spoil). 


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