Recipe: Personal Meringue Shells with Berry Topping

We had a quick version of carbonara for dinner Sunday night, and I was left with three egg whites, so meringues it was!

I haven't done a lot with meringue, only a few here and there, but I think this one turned out the best.

I think the secret is white vinegar. 

That's right, vinegar!

I was totally surprised, but that's the only difference between Sunday's meringues and the batches I've made in the past. 

I think they look pretty good!

Top: Plain shell  Bottom: Shell with blueberry topping

(Sorry for the stinky picture. I guess I still haven't learned to wait for some natural light! But at least you have something to go on, because the meringues didn't last long at all!)

Here's the meringue recipe that I got from my grandma:

Tools: 

Stand or hand mixer

Parchment Paper

Baking sheet

Spatula

Wire rack

Ingredients:

3 egg whites at room temperature

1/4 tsp cream of tartar

3/4 cup sugar

1 tsp vanilla

1/2 tsp white vinegar

Process:

Place egg whites in a bowl and let them sit for at least 30 minutes so they will reach room temperature.
Preheat oven to 300F. Line baking sheet with parchment paper.
Add the cream of tartar to your egg whites.
Beat on medium-high speed until soft peaks form (When you remove the beater, the tips will fall over).
Gradually add sugar (no more than 2 Tbsp at a time!), beating well after each addition.
Add in vanilla and vinegar and beat until very stiff, glossy peaks form. (The tips will stand up straight and not fall.)
The total mixing time is about 10 minutes.

Spoon meringue into 6 even mounds on the baking sheet. Spread the mounds into discs and build up the edges to create an area for the fruit topping.

Bake for 30 minutes then turn the oven OFF. Do NOT open the doors to check on the meringues. Leave them in the oven for at least 1 HOUR more.

Remove from oven and cool completely on a wire rack. Don't store in the refrigerator (they'll get slimy). It'll be fine to leave these out at room temperature for a day or two, if they last that long. ;)

Top with sliced fresh fruit and whipped cream, a fresh fruit salad, or berry fruit topping (below).


For fruit salad, I suggest dicing up a couple cups of strawberries and/or the fruit of your choice and tossing them with <1 nbsp="" p="" sugar.="" tbsp="" vanilla="">
My fruit topping recipe works well with strawberries, blueberries, raspberries, and blackberries. You can mix and match them for some wonderful berry flavors.

Berry Fruit Topping:

Tools:
Microwave
Microwaveable Bowl
(Knife and cutting board if you need to slice up strawberries)
Spoon

Ingredients:
2 cups of the berries of your choice (diced strawberries, whole blueberries, raspberries, and/or blackberries)
Frozen berries work just fine!
1/4 cup of sugar
1 to 1 1/2 tsp of cornstarch
1/3 and 1/4 cup of water, separated

Process
Place berries in a bowl and top with sugar.
Mix 1 tsp of cornstarch in 1/3 cup of water. Pour over berries and stir.*
Microwave in 2 minute intervals until mixture thickens. After 2 intervals, use your spoon to smash the juice out of some of the berries.*

*If there doesn't seem to be enough moisture at either of these points, mix the remaining cornstarch in 1/4 cup water and add to the mixture.

You can use this berry topping warm or let it cool completely. It will store in the fridge for a couple of weeks in a tightly sealed container.

This is great on waffles, too!