Berry Meringues

Berry Meringues

PREP AND COOK TIME About 1 1/2 hours, plus at least 2 hours to cool
MAKES 8 servings
NOTES You can make the meringues (through step 4) up to 1 day ahead; cool completely, then wrap airtight and store at room temperature.

4 large egg whites (½ cup) or ½ cup refrigerated pasteurized egg whites
½ tsp. cream of tartar
1 cup plus about 2 tbsp. sugar
4 cups blackberries, raspberries, or blueberries (or some of each)
1 cup whipping cream

1. Preheat oven to 225°.

2. In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tbsp. at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form.

3. Line two 12- by 15-in. baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant ½ cup for each) on sheets, spacing at least 3 in. apart. Shape each into a 4-in. round.

4. Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 ½ hours (1 ¼ hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 ½ hours longer. Remove from sheets.

5. Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tbsp.).

6. Set meringues on dessert plates. Top with whipped cream and berries.

PER SERVING 242 cal., 36% (86 cal.) from fat; 2.7 g protein; 9.5 g fat (5.8 g sat.); 39 g carbo (3.3 g fiber); 35 mg sodium; 33 mg chol.

Serve With Windsor Sonoma Pinot Noir 2006