Snowy Central Park Meringue with Berry Avalanche
This stunning dessert features crisp, ethereal meringue shells, reminiscent of fresh snow, artfully layered with fluffy whipped cream and a vibrant cascade of mixed berries. It's a light, impressive finale to any holiday meal, offering a delightful contrast of textures and flavors.
Directions
- 1
Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper. Draw 8-inch circles on the parchment paper (or use a large round plate as a guide).
- 2
In a very clean, dry bowl of a stand mixer, whisk egg whites and cream of tartar on medium speed until foamy.
- 3
Gradually add granulated sugar, 1 tablespoon at a time, while continuing to whisk on high speed. Continue whisking until stiff, glossy peaks form and the sugar is dissolved (rub a small amount between your fingers; it should not feel gritty). Beat in vanilla extract.
- 4
Divide the meringue mixture evenly between the two prepared baking sheets, spreading it inside the drawn circles to form two discs.
- 5
Bake for 2 hours, then turn off the oven and leave the meringues inside with the door ajar for at least 1 hour, or until completely cool and dry. This helps prevent cracking.
- 6
While meringues cool, prepare the berry avalanche: In a medium bowl, gently combine strawberries, blueberries, raspberries, and lemon juice. Set aside.
- 7
In another clean, cold bowl, whip heavy cream and powdered sugar on high speed until soft peaks form.
- 8
Once meringues are completely cool, carefully transfer one disc to a serving platter. Spread half of the whipped cream evenly over the meringue.
- 9
Spoon half of the berry mixture over the whipped cream. Carefully place the second meringue disc on top.
- 10
Top with the remaining whipped cream and the rest of the berry avalanche. Serve immediately or refrigerate for up to 1-2 hours.