Meringue mountains with Berries

serves 4

Tricolor Meringue Creams

  • 1 cup coconut cream, very cold
  • The seeds from 1 vanilla bean
  • 2 tablespoons granulated sugar
  • 4  meringue nests, about 3.5 inches in diameter
  • 20 raspberries
  • 25 to 30 blueberries
  • 4 stems red currants

For Meringues;

I4 egg whites

2 1/4 cups confectioners’ sugar

1)  Preheat the oven to 200 degrees F. Place parchment paper on a cookie sheet, butter the paper.

2)  In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and place meringue onto the prepared parchment paper in large spoonful’s, then make a well in the top.

3)  Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, then close oven door and bake at 225 for 45 minutes or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

To Serve;

1)  In a large bowl, add the coconut cream and the vanilla seeds.  Whisk until stiff.  Stir in the sugar.

2)  Arrange the meringue nests on a platter.  Fill each with a quarter of the vanilla cream.

3)  Arrange the berries on top.  To make them look their best, arrange the raspberries first: a cluster of 3 opposite a cluster of 2.  Fill in the gaps with the blueberries, and top with a strand of red currants.  Serve right away, although these will keep okay covered with plastic wrap in the fridge for about an hour.



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