Meringue red fruits

Meringue red fruits

Do you also watch the summer go away and with it the season of red fruits with a touch of sadness? Okay, the fresh berries go, but there’s still the frozen berries. These will be able to accompany us throughout the winter. Me, it’s been a long time since I adopted them. We do wonders with a simple package of red fruits out of the freezer. Already, they go wonderfully with cottage cheese or a cottage cheese. With just a drizzle of honey, it’s delicious. You can also make pies. And there, I can not recommend this one enough. A delight!

To stay in the same spirit, today I suggest you taste my meringue red fruits. One of my favorite fruity desserts that I enjoy all winter long. Already, it’s super simple to make, and then, it’s above all a delight from the first to the last spoon.

To sweeten these red fruits, I like to use honey… But, real honey. Especially not the one you find in the supermarket. Have you ever taken the time to read labels? Most indicate a source outside the European Union. It even seems that fake honeys are in the game.
For the same price, and most of the time for much less, you can buy excellent honey from a local producer. I therefore preferably use Bourbonnais honey.

Meringue red fruits:

700 g mixed frozen berries
50g of honey
3 egg whites
170 g of sugar
2 tsp cornstarch
1/2 tsp white vinegar

Allow fruit to thaw.
Add honey and 1 tsp cornstarch. To mix together.

Bourbonnais honey

Preheat the oven to 120°C.

Divide the berries into 6 small individual dishes.

Prepare the meringue.
Whisk the whites. When the whisks begin to leave traces, add the sugar, very slowly, by teaspoons. So you get a firm meringue.
Add a level teaspoon of cornflour and the vinegar.

Spread the meringue over the red fruits.

Let cook for about 35 to 40 minutes.

Enjoy cold.

Meringue red fruits

To finish: as the oven is at 120°C, you can normally use glasses.

When you have leftover egg whites, you can store them in the freezer. I keep them like this, by 3 in small pots. Once thawed, they will be perfect for this recipe.

Leave a Comment