Yield
Makes 8 servings
James Carrier

How to Make It

Step 1

Line two 14- by 17-inch baking sheets with cooking parchment or buttered and floured foil. Draw eight 4-inch circles on the parchment, spaced at least 3 inches apart.

Step 2

In a bowl, with a mixer on high speed, beat egg whites with cream of tartar until foamy. Gradually add 1 cup sugar, beating until stiff peaks form.

Step 3

Mound mixture equally on circles and form a slight depression in the center of each with the back of a spoon, or spoon the meringue into a pastry bag fitted with a 1/2-inch-diameter plain or star tip and pipe mixture to fill in circles completely.

Step 4

Bake in a 250° oven (or 225° convection oven) until meringues begin to turn pale gold and feel firm to touch, about 1 1/4 hours (1 1/2 hours in convection oven); switch pan positions halfway through baking. Turn oven off and leave meringues in oven until cool, 2 to 2 1/2 hours.

Step 5

Meanwhile, in a 2- to 3-quart pan, mash 1 cup berries. Mix cornstarch and 1/3 cup sugar; stir into mashed berries. Stir berry mixture over high heat until boiling. Remove from heat and let stand, stirring occasionally, until cool to touch, 5 to 10 minutes. Fold in remaining 5 cups berries. Taste, and add more sugar if desired.

Step 6

Just before serving, in another bowl with a mixer on high speed, beat cream until soft peaks form. Add sugar to taste and beat until blended.

Step 7

Set meringues on plates. Top equally with berry mixture and whipped cream. Garnish with mint.

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