Preheat oven to 225°. Line a baking sheet with parchment paper; tape paper to baking sheet.
Combine 1/4 cup sugar and ginger. Place egg whites in a large bowl; beat with a mixer at medium-low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat at medium speed until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating just until stiff peaks form. Add vanilla; beat just until combined. Spoon mixture by 2 tablespoons into mounds onto baking sheet (about 18 total). Bake at 225° for 4 hours or until meringues are straw-colored, rotating pan once after 2 hours. Turn off oven (do not remove pan). Cool meringues to room temperature.
Combine remaining 1 tablespoon sugar, 1/8 teaspoon salt, and honey in a bowl. Add berries; toss. Let stand 1 hour.
Beat cream with a mixer at high speed until stiff peaks form. Place 1 meringue in each of 6 dessert glasses; divide half of berry mixture among glasses. Top each serving with 1 meringue. Divide remaining berry mixture among glasses. Top each with 2 tablespoons whipped cream. Crumble 1 meringue over each serving.
Christine Burns Rudalevige,
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