Meringue Clouds with Berries
The simplicity of the meringue is enriched by the combination of the berries and Chambord liqueur.
- Yield: Makes 6
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
For the berry sauce:
- 1 cup quartered fresh strawberries
- 2 tablespoons granulated sugar
- 1 cup fresh blackberries
- 1 tablespoon Chambord or water
- 1 teaspoon cornstarch
For the meringues:
- 3 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1 cup confectioners' sugar
Make meringues: Preheat oven to 180 degrees. Add egg whites to the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed until soft peaks form, about 5 minutes. With mixer running, slowly pour in granulated sugar; beat on high speed until stiff, glossy peaks form, about 5 minutes.
Remove bowl from mixer; sift confectioners' sugar over top of meringue; fold in gently. Spoon 1/2-cup mounds of meringue onto parchment-paper-lined baking sheets. Make an indentation in the center of each with the back of a spoon; swirl sides. Bake until dry and firm and release from parchment paper when pulled, about 1 1/2 hours. Let cool completely.
Make sauce: Cook strawberries and sugar in a small saucepan over medium heat, stirring constantly, until strawberries start to release juices, about 1 minute. Stir in blackberries; cook until saucy, about 8 minutes more.
Meanwhile, combine Chambord with cornstarch in a small bowl. Bring fruit mixture to a boil; stir in cornstarch mixture. Boil gently 1 minute, then remove from heat. Let cool completely. Divide sauce among meringue just before serving.