Berry Meringue Swirls

These berry meringue swirls are the best use for your leftover egg whites. They are crunchy on the outside yet soft and fluffy on the inside. The warm sweet berry compote is balanced by the sour lemon juice delivering a perfect balance. These swirls melt in your mouth and take your heart away. These are super easy to whip up and make for a great light dessert after a hearty meal.

Serves: 8

Ingredients

Meringue

3 Egg whites*

¾ cup Granulated sugar

1 ½ tbsp Lemon juice

2 tbsp Cornflour

3 tsp Vanilla extract

Berry Compote

10g Strawberries

15g Blueberries

15g Raspberries

15g Blackberries

4 tbsp Water

6 tbsp Granulated sugar

1 tsp Lemon juice

Method

Step 1 - Meringue swirls

Preheat the oven to 110°c. Line a baking tray with parchment paper. Separate your egg whites from the yolk and place them in a large bowl. Beat your egg whites till soft peaks. Then start adding your sugar 1 tbsp at a time. Scrape the bowl from time to time.

Step 2

Once all the sugar is mixed, beat the mixture till stiff peaks. Then add vanilla extract and lemon juice, and fold in with a rubber spatula. Then add cornflour and beat till just combined.

Add to a piping bag.

Step 3- Berry Compote

Add strawberries, blueberries, blackberries, raspberries, lemon juice, water and sugar to a saucepan. Mix well and place on medium heat—Reserve ¼ of all berries.

Step 4

Stir and mash the berries occasionally. Once all the berries dissolve into a thick puree, add the reserved berries and cook for 2-3 minutes. Then take off the heat and keep it aside to cool down.

Step 5- Assembly

Once the compote comes to room temperature, start piping 3-inch double-layered meringue circles. Then add 1-2 tsp of berry compote. With a toothpick, mix in the compote gently. Then cover with another circle of meringue and berry compote.

Step 6

Place the tray on the last rack of the oven and bake for 1 hour and 10 minutes. Then turn off the oven and let the meringue rest for a minimum of 2 hours or overnight for best results. Take the tray out, gently peel off the meringues and serve.

Tips

1. Make sure the egg whites are at room temperature.

2. When beating the egg whites, check for soft peaks at regular intervals.

3. Don't dump all the sugar at once.

4. You can replace cornflour with 3 tsp of cream of tartar.

5. To check if the meringue is done, invert the bowl, and the meringue should not fall.

6. Use a piping tip to create a beautiful swirl.

7. Cook the compote on medium-low to prevent burning from the bottom.

8. You can adjust the sugar in the compote according to taste.