This time with leftover egg whites from another recipe, I have made Berry Meringues
I added a couple of teaspoons of Supercassis to each of the berry filled ramekins for the grownups!
A bag of frozen mixed berries always comes in very useful for rustling up some last minute muffins. Summer pudding and berry crumble are also very successful. Another quick favourite is a meringue nest filled with sweetened defrosted berries and topped with Greek yogurt. The list of possibilities from just one frozen bag of mixed berries is endless - definitely one of my freezer favourites.
MARIE CLAIRE SEASONAL KITCHEN BY MICHELE CRANSTON
ISBN 9781921259036 - Page 371
Serves: 6 people
You will need:
4 egg whites
230g caster sugar
1 teaspoon natural vanilla extract
500g frozen mixed berries
whipped cream or vanilla ice cream, to serve
1. Preheat the oven to 150°C/300°F/Gas2
2. Beat the egg whites using electric beaters until soft peaks form. Slowly add the sugar and beat until stiff and glossy. Beat in the vanilla.
3. Scatter the berries into a 25cm oval ovenproof dish or 150ml ramekins.
4. Spoon or pipe the meringue over the top. Bake the large meringue for 45 minutes and the ramekins for about 30 minutes, or until the meringue is golden and cooked through.
5. Serve warm with whipped cream or vanilla ice cream.
I added a couple of teaspoons of Supercassis to each of the berry filled ramekins for the grownups!
A bag of frozen mixed berries always comes in very useful for rustling up some last minute muffins. Summer pudding and berry crumble are also very successful. Another quick favourite is a meringue nest filled with sweetened defrosted berries and topped with Greek yogurt. The list of possibilities from just one frozen bag of mixed berries is endless - definitely one of my freezer favourites.
MARIE CLAIRE SEASONAL KITCHEN BY MICHELE CRANSTON
ISBN 9781921259036 - Page 371
Serves: 6 people
You will need:
4 egg whites
230g caster sugar
1 teaspoon natural vanilla extract
500g frozen mixed berries
whipped cream or vanilla ice cream, to serve
1. Preheat the oven to 150°C/300°F/Gas2
2. Beat the egg whites using electric beaters until soft peaks form. Slowly add the sugar and beat until stiff and glossy. Beat in the vanilla.
3. Scatter the berries into a 25cm oval ovenproof dish or 150ml ramekins.
4. Spoon or pipe the meringue over the top. Bake the large meringue for 45 minutes and the ramekins for about 30 minutes, or until the meringue is golden and cooked through.
5. Serve warm with whipped cream or vanilla ice cream.
13 comments:
What a great way to use up those leftover egg whites.
Stop it woman - I'm trying to lose weight!!!!!!!
I dont know why but I love sooo the meringues, I may eat all this!! lovely Margaret.xxGloria
That meringue looks amazing - I'm a sucker for anything that's been beautifully piped like that!
These are gorgeous and the perfect summer dessert!
Maria
x
Never really had meringue but I'd give this a shot! That berry sauce underneath looks wonderful!
They look beautiful. I love meringue.
This looks amazing M!! That beautiful berry sauce and crisp meringue a match made in heaven :)
Rosie x
Thank you for popping by and leaving comments. Mx
What beautiful meringue! Such a perfect shape on top of those delicious berries.
more delicious meringue and fruit, and yes, i would prefer ice-cream!
dear margaret
just came out of the examination spell and wanted to say 'thank you' for the award you gave me. I am overwhelmed and as usual your yummy blog site drew me to you. Loved this quick chicken curry..very useful for working moms. Check my blog, i have something in store for you.
I am SO making this. Looks beautiful and perfect for impressing guests :)
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