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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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