Ingredients
Scale
- 2 egg whites
- 1/2 cup (100g) sugar
- 1/2 tsp. white wine vinegar
- 1/2 tbsp. raspberry or blueberry puree (optional)
- food color (optional)
- 1 cup (240g) heavy cream
- 1 tbsp. confectioner’s sugar
- 8 scoops of vanilla ice cream
- fresh strawberries, blueberries, raspberries, blackberries, cherries
Instructions
- Preheat the oven to 210˚F (100°C). Line two baking sheets with baking parchment and set aside.
- Add the egg whites, sugar and vinegar to a heatproof bowl and place on a pot with simmering water. Whisk the mixture until it reaches a temperature of 130˚F (55°C). Take off the heat and beat on high speed until you get a nice thick meringue that is cooled down again.
- If you want colored meringue, add the puree, mix in and fill into piping bags. You can divide the meringue and make different colors. If you want even more intense color, brush some stripes with food color inside the piping bags before filling. Use a round or star tip. Pipe little drops of meringue onto the prepared baking sheets and bake for for 60-90 minutes. The meringue is fine when they are dry and come off easily from the baking parchment. Open the oven a bit and let cool down inside the oven. You will have more meringue than you need – keep leftovers in an airtight container.
- Wash the berries and let dry. Add the heavy cream and confectioner’s sugar to a tall bowl and beat on high speed until stiff peaks form. Crush some of the meringue and fill into glass jars, add some berries on top, add some ice cream, more crushed meringue and berries, whipped cream, berries, meringue, ice cream, meringue, berries… until the glass jars are full – serve and enjoy.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4