meringues with fresh summer berries & vanilla creme fraiche

If you have approximately 8 hours and 10 minutes to spend in the kitchen, meringues with fresh summer berries & vanilla creme fraiche might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For $1.87 per serving, you get a side dish that serves 8. One serving contains 193 calories, 3g of protein, and 6g of fat. It will be a hit at your The Fourth Of July event. 18 people have made this recipe and would make it again. Head to the store and pick up sugar, raspberries, mint, and a few other things to make it today. It is brought to you by The Wicked Noodle. Overall, this recipe earns a rather bad spoonacular score of 33%. Similar recipes include Pistachio meringues with summer berries, Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, and Roasted Figs With Vanilla Crème Fraîche.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F.In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until frothy. Add the sugar slowly, one tablespoon at a time, and continue beating on high speed until the egg whites form very stiff peaks and meringue is thick and glossy.Line a baking sheet with parchment paper. Using a 1/3 cup measure, place meringues on parchment paper and form with a spoon (spreading out slightly and forming a small well for berries). Place in oven then immediately turn oven off. Leave meringues in oven overnight (no opening the oven to peek).Scrape seeds from vanilla bean and stir into creme fraiche. Refrigerate for a few hours to allow flavors to blend.Place a large tablespoon of creme fraiche into the well of each meringue. Top with fresh berries and a mint sprig. Serve meringues with extra creme fraiche and berries on the side.

 

Step by step:

1. Preheat oven to 350F.In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until frothy.

2. Add the sugar slowly, one tablespoon at a time, and continue beating on high speed until the egg whites form very stiff peaks and meringue is thick and glossy.Line a baking sheet with parchment paper. Using a 1/3 cup measure, place meringues on parchment paper and form with a spoon (spreading out slightly and forming a small well for berries).

3. Place in oven then immediately turn oven off. Leave meringues in oven overnight (no opening the oven to peek).Scrape seeds from vanilla bean and stir into creme fraiche. Refrigerate for a few hours to allow flavors to blend.

4. Place a large tablespoon of creme fraiche into the well of each meringue. Top with fresh berries and a mint sprig.

5. Serve meringues with extra creme fraiche and berries on the side.

Nutrition Information:

covered percent of daily need