For a light and fresh dessert, these sweet meringues fit the bill. This meringue recipe combines fresh blackberries with chopped lemon balm for a fruity and flavorful dessert.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper; draw eight 3-inch circles on the parchment.

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  • Preheat oven to 300°F. In a large bowl beat egg whites, 1/2 tsp. vanilla, and the cream of tartar with a mixer on medium until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in 2 Tbsp. finely chopped lemon balm. Spread or pipe meringue over circles on paper, building up sides to form shells.

  • Bake 30 minutes. Turn oven off; let meringues dry in oven with door closed at least 1 hour (do not open door). Remove meringues from oven; peel off paper.

  • In a medium bowl beat the heavy cream, sour cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla with a mixer on medium until soft peaks form. Fold in 2 Tbsp. chopped lemon balm. Spread evenly in the meringue shells. If desired, drizzle with mashed blackberries; top with whole blackberries and, if desired, additional lemon balm leaves.

*Tip

Separate egg whites from yolks when egg are cold (right from the refrigerator). Place the whites in a large bowl and let stand at room temperature 30 minutes. Places the yolks in a tightly covered container and store in the refrigerator for another use.

**Tip

To mash blackberries, place ripe blackberries in a bowl, sprinkle with a little sugar, and coarsely mash berries with a fork.

To Make Ahead

Bake meringue shells as directed. Place in an airtight container and store at room temperature up to 24 hours or freeze up to 2 weeks.

Nutrition Facts

252 calories; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 41 mg cholesterol; 33 mg sodium. 113 mg potassium; 32 g carbohydrates; 1 g fiber; 31 g sugar; 3 g protein; 0 g trans fatty acid; 575 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 0 mg iron;

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