Description
Layers of meringue, whipped cream, and berries create a delightful crunch and refreshing sweetness. Perfect for a light dessert or afternoon treat.
Ingredients
Units
- 3 egg whites
- 1 tsp vanilla extract
- 0.25 tsp cream of tartar
- 0.75 cups (178 ml) confectioners sugar
- 1 cups (237 ml) whipping cream
- 2 tbsp sugar
- 1 cups (237 ml) diced strawberries
- seeds of one pomegranate
Instructions
- Preheat oven to 100°C (200°F).
- Combine egg whites, 1/2 teaspoon vanilla extract, cream of tartar, and confectioners’ sugar in a large bowl.
- Whip with a hand mixer until stiff peaks form.
- Line a baking sheet with parchment paper.
- Drop dollops of meringue onto the parchment paper using two spoons.
- Bake for 1 1/2 hours, turning the baking sheet halfway through.
- Turn off the heat and crack the oven door open when baking is complete.
- Let meringues sit for at least 5 hours or overnight until completely dried.
- Whip cream and sugar together until stiff peaks form (just before serving).
- Line the bottom of each serving vessel with strawberries.
- Place a meringue cookie on top.
- Spoon on whipped cream.
- Top with pomegranate seeds and another meringue.
- Serve immediately.
Notes
- For extra-fluffy meringue, ensure your bowl and whisk are completely clean and free of any grease.
- If you don’t have pomegranate seeds, raspberries or blueberries make a delicious substitute.
- Store leftover meringue cookies in an airtight container at room temperature for up to 3 days; whipped cream should be consumed immediately.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 20
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 40