Ingredients
For the Meringue
- 6 egg whites
- 1 1/4 cups granulated raw sugar
- 1 tablespoon lemon juice
- 1 tsp cinnamon
- 1 teaspoon vanilla
Four very bare berries coulis
- 1 1/2 cups nudefruit four very bare berries
- 2 tablespoons maple syrup
- 1/4 cup water
For the toppings
- 1 cup 35% cream or 1 can of coconut cream
- 1 teaspoon vanilla
- Raspberries, blackberries, blueberries and strawberries
Instructions
- Preheat oven to 220ºC (approx 420˚F). Place a sheet of parchment paper on one large baking tray or two separate baking trays and draw 2 x 8″ rounds. Drawing the circles to match will help make sure they are the same size.
- Separate your eggs white from the yolks making sure not to contaminate the egg whites with any egg yolk.
- Using a mixer (or a whisk) beat the egg whites until they are at soft peak and slowly add the sugar 1 tablespoon at a time. Beating until stiff peaks form. This takes about 5 to 10 minutes.
- Fold the cinnamon and lemon juice into the whipped meringue.
- Shape the meringue into the two rounds on the baking tray. Place the meringues into oven and immediately turn temperature down to 120ºC (approx 210˚F) Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.
- While the meringue is baking, bring the frozen berries, maple syrup and water to a boil in a small sauce pan.
- Reduce the heat to simmer for 15 minutes. Take off heat and let cool.