Lemon Balm and Blackberry Meringues
- Line a baking sheet with parchment paper; draw eight 3-inch circles on the parchment.
- Preheat oven to 300 degrees 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.
From the Test Kitchen
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.
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 (Lemon Balm and Blackberry Meringues)
- Per serving:
- 252 kcal ,
- 13 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 41 mg chol. ,
- 33 mg sodium ,
- 32 g carb. ,
- 1 g fiber ,
- 31 g sugar ,
- 3 g pro.