Despite the fact that I’m already getting plenty of e-mails every day about Fall décor, fragrances and recipes- it’s still very much Summer in my world- especially since most of my July was rained out! As much as I love all thinks Autumnal (we all know it’s my favorite time of year!)– I’m not ready to start cooking with pumpkin and apple cider just yet- and instead focused on seasonal berries and bursts of lemon when it came time to put together a dessert for this past very busy weekend!
This one takes a little bit of time to prepare, specifically because of the meringue involved- so feel free to curl up poolside with a good book, or in front of your air conditioner while you watch your favorite Summertime movie. Trust me, the wait will be worth it!
WHAT YOU’LL NEED:
8 SERVINGS:
FOR THE MERINGUE:
- 7 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
FOR THE TOPPING:
- 1½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 ounces strawberries, quartered
- 6 ounces raspberries
- 8 ounces blueberries
- ⅓ cup confectioners’ sugar
- Zest and juice of 1 lemon
- Lemon zest, as needed for finishing
WHAT YOU’LL DO:
1. MAKE THE MERINGUE: Preheat the oven to 275°F. Line two baking sheets with parchment.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes.
3. Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes. Do not over whip; the egg whites should look soft and smooth, not clumpy or dry.
4. Add the vanilla extract and mix to combine. Using two spoons, dollop mounds of meringue onto the prepared baking sheets. The meringue scoops should be about a heaping ¼ cup, but you don’t need to be precise. Leave at least 1½ inches between each dollop.
5. Transfer the baking sheets to the oven and reduce the temperature to 225°F. Bake until the meringues are firm and set, about 1 hour and 15 minutes. Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
6. Carefully remove the meringues from the parchment and place them on a baking sheet.
7. MAKE THE TOPPING: In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
8. In a medium bowl, toss the strawberries, raspberries and blueberries with the sugar, lemon juice and zest to combine. Let sit for 10 minutes.
9. To serve, dollop the cream topping all over the meringues. Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.
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You can add blackberries, a bit of mint or even banana slices to this one if you want- but I kept it simple with a trio of my favorite berries to add on top of the sweetened meringue and whipped cream- and a little extra lemon zest to cut through the sweetness and give it a tart and refreshing kick.
So by all means- keep those Fall recipes coming my way (I’ll save them for sure!)– but just know I’m going to keep on soaking up the sun and the waves as much as I possibly can this month before I even think about unpacking all my pumpkin décor and cozy sweaters!
xo
Coffee & Chiffon 