Meringue is sweet in taste and I wanted to create something new which should have both sweetness and sourness. Hence I ended up making something different.

This is a perfect dessert for a dinner party or just for the Friday Fiesta Night. I have made this dessert already couple of times for the dinner parties and this has always been a hit.

Recently have made this summer berries mint meringue for the Friday Fiesta and it was just perfect for the evening. I like to use organic eggs, they taste a lot better. You can ofcourse use the eggs as per your choice.

Here is the recipe –

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Summer Berries Mint Meringue
Prep Time
30 mins
Cook Time
2 hr
Total Time
2 hr 30 mins
 
Servings: 3 -4
Ingredients
  • Ingredients for meringue :-
  • Oven – 1 hour at 150C
  • 4 Eggs whites – Organic eggs at room temperature
  • 200 g – Caster sugar
  • ¼ Tablespoon – Dried mint
  • Squeeze of lemon
  • Ingredients for topping :-
  • 250 ml -Creme Fraiche
  • 1 Tablespoon – Lemon zest
  • Topping ready - Mix lemon zest and creme fraiche after meringue is out of the oven.
  • Ingredients for macerate:-
  • 1 Tablespoon – Lemon juice
  • 2 Tablespoons – Caster sugar
  • 1 Teaspoon - Mint
  • 300 g - Summer Berries mix – Blackberries blueberries, raspberries
  • To Macerate the ingredients - Mix lemon juice caster sugar , mint and berries mix together and keep them aside.
Instructions
  1. Preheat the oven at 150 C. Line the baking tray with baking sheet.
  2. Start with separating your white eggs in a bowl, add the white eggs in your kitchen machine & good squeeze of lemon. Start the machine & let it whisk it until it becomes fluffy, light, shiny. Thus the quantity will increase. It takes a while, be patient.Afterwards add sugar & start the machine again on low speed. Once the sugar is mixed, add mint and whisk it again for few seconds.
  3. Afterwards use a spatula, lay it with thick layer on the baking sheet. Don’t worry about the shape.
  4. Pop the tray in the oven, bake it for 1 hour, if it turning little brown reduce the temperature by 100 C { I wanted meringue to have brown color so I didn’t reduce the temperature}. Bake it until meringue becomes crisp & hard outside and soft and marshmallow inside.
  5. After 1 hour, when the meringue is ready. Leave the oven door ajar & let it cool down in the oven.
  6. Take the meringue out of the oven, break it with your hand into long big pieces.
  7. Now take your favorite bowl- add 2 dollops of creme fraiche topping, top it with summer berries macerate. Make the meringue stand in the bowl. It’s ready to serve.