Light and fluffy, crunchy and soft. Sweet and tart. This cloud-like meringue with berry coulis swirls will be a show-stopper for your dessert table this spring. Fun to make and absolutely divine, you’ll want to experiment with making homemade meringue!
One of my hesitancies regarding desserts, is that I’m usually a dessert-skipper. Pour me another drink, I’d rather consume my calories that way. But all of that stops when meringue is in front of me.
Something about biting into a cloud-like meringue… crunchy on the outside, a little chewy on the inside. I mean… that’s what heaven should taste like. Just dreamy.
Meringue is actually easy to make. At the end of the day you just whip the heck out of some egg whites, add some sugar and bake it low and slow. Perfect every time.
Meringues can be flavored any which way, but I like mine with a fruit flavor – lemon is a clear favorite, but I love how these this meringue with berry coulis turned out! Not only is it subtly sweet and tart, but the swirls of purple are just… gorgeous.
Meringue with Berry Coulis
Preheat oven to 200 degrees.
First make the coulis by adding fruit to a blender along with sugar and lemon juice. Blend on high until smooth. Set aside.
In the bowl of a stand mixer, pour in egg whites. Mix on medium speed for 4-5 minutes until white and bubbly and the egg whites leave a trail of foam on the edge of the bowl. Add the granulated sugar in three batches, beating on medium until incorporated.
Continue to meet an additional 3-4 minutes after adding sugar until white and glossy. You want stiff peaks that only droop slightly.
Sift together the powdered sugar and salt then add to the meringue. Beat again on medium high speed.
Line baking sheets with parchment paper. Divide meringue into 8 large dollops.
Indent the tops slightly with a spoon and add in a tablespoon or two of coulis.
Swirl the coulis into the meringue with a chopstick. Bake for 3 hours, until dry to the touch and the meringue has a matte finish.
Allow to cool completely before storing in an air-tight container.
Meringue with Berry Coulis
Light and fluffy, crunchy and soft. Sweet and tart. This cloud-like meringue with berry coulis swirls will be a show-stopper for your dessert table this spring. Fun to make and absolutely divine, you'll want to experiment with making homemade meringue!
Ingredients
- 2 cups mixed berries
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 8 egg whites, room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 200 degrees.
- First make the coulis by adding fruit to a blender along with sugar and lemon juice. Blend on high until smooth. Set aside.
- In the bowl of a stand mixer, pour in egg whites. Mix on medium speed for 4-5 minutes until white and bubbly and the egg whites leave a trail of foam on the edge of the bowl. Add the granulated sugar in three batches, beating on medium until incorporated.
- Continue to meet an additional 3-4 minutes after adding sugar until white and glossy. You want stiff peaks that only droop slightly.
- Sift together the powdered sugar and salt then add to the meringue. Beat again on medium high speed.
- Line baking sheets with parchment paper. Divide meringue into 8 large dollops. Indent the tops slightly with a spoon and add in a tablespoon or two of coulis.
- Swirl the coulis into the meringue with a chopstick. Bake for 3 hours, until dry to the touch and the meringue has a matte finish.
- Allow to cool completely and enjoy or store in an air-tight container.
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