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Berry Meringue Tart

Airy-fairy light and melt-in-your-mouth delicious, this is really not so much a tart as pure magic! The party-sized (serving 8) rectangular meringue is crisp on the outside and creamy smooth on the inside, proving to be an outstanding barque, laden with seasonal berries, for sailing along through sunny summer days. Bon voyage and, more importantly, bon appétit!

Berry Meringue Tart

 For the meringue

4 egg whites
¼ tsp. cream of tartar
8 oz. caster (superfine white) sugar (1 cup plus 2 tbs.)
2 tsp. cornstarch
1 tsp. white wine vinegar

For the filling

¾ cup heavy cream
16 oz. fresh mixed berries (strawberries, blueberries, and raspberries)

Heat the oven to 275°F. On the back of a piece of parchment, draw a rectangle about 5”x12”, then use it to line a baking sheet.

Place the egg whites in a really clean and grease-free bowl with the cream of tartar and whip with an electric whisk until they hold their shape and form soft peaks. Gradually add the sugar, continuing to whisk until the meringue is glossy and thick. Fold in the cornstarch and the vinegar.

Using your drawn outline as a guide, spoon the meringue onto the baking sheet in a rectangle, flattening the base and running a palette knife around the edges for smooth, straight sides. Bake for 1 hour until crisp on top. Remove from the oven and cool slightly before removing the paper from the base, as this will help prevent the meringue from cracking.

At serving time, whip the cream to soft peaks and pile into the center. Cut any large strawberries into halves, quarters, or slices, then scatter with the rest of the berries over the cream.

One Comment Post a comment
  1. This looks delicious! I love meringues.

    July 5, 2013

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