Prep Time: 15 minutes
Cooking Time: 2 hours
Ingredients
Directions
Preparation
1. Preheat oven to 175F. Use the convection feature if you have it.
2. Line two cookie sheets with parchment paper.
3. Beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to medium high or high. When the egg whites have thickened and stiffened, sprinkle one-half of the sugar and the vanilla. Continue to beat another minute or so to incorporate the sugar. You should have a stiff meringue that holds a peak. Remove from mixer and fold in the remaining sugar.
4. Spoon meringue evenly onto the cookie sheets in 6 mounds (about ¼ cup each). Use a spoon to form a depression in the middle of each mound to hold the fruit.
5. Bake until the meringues are dry and will separate from the parchment with a gentle nudge. This will take at least 1.5 hours and may take as long as 4 hours, depending on the humidity (Note: if it is a very humid day, don’t try to cook these. They’ll be chewy instead of dry and airy as they are intended to be). After they are done, turn off the oven and leave the meringues in until cool (2-3 hours). You can store these in a closeable plastic bag or container for several weeks.
6. When ready to serve, top with dolop of whipped cream and fresh berries
Nutrition Facts
Calories: 120
Fat: 6 g
Carbohydrates: 17 g
Sodium: 35 mg
Fiber: 2 g
Protein: 3 g
Cholesterol: 20 mg