Updated: Apr 27
This a great summer dessert and it can be used with any fresh fruit that you have. I like using blueberries, or peaches, or Raspberries, or all three.
6 egg whites at room temp
1 1/2 cups of sugar
1 1/2 teaspoon of cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon of salt
4 cups of blueberries
1/2 cup powdered sugar
juice of one lemon
Vanilla Blancmange - see earlier post for the recipe
Preheat oven to 250 degrees
In a stand mixer whip egg whites until frothy.
Now add salt, vanilla, and cream of tartar. Beat until whites begin to hold their shape.
Next, gradually beat in sugar and continue to beat until stiff but not dry.
Place meringue in a piping bag and pipe out meringue into cups onto parchment-lined cookie sheets. it will make about 6 cups.
Bake for about 1hour to 1hour 15 minutes until firm. Turn oven off and leave in for an additional 15 minutes.
While cups are baking make Vanilla Blancmange.
Remove cups from oven and cool.
Once cool, fill-ups with Vanilla Blancmange and chill for at least 3 hours.
About an hour before serving mix together Blueberries, lemon juice, and powder sugar.
Before serving spoon Blueberries overfilled cups and serve.