Berry Basil Meringues
 
Prep time
Cook time
Total time
 
These meringues, topped with coconut whipped cream, fresh berries, and chopped basil, are the perfect summer dessert - light, airy, and fresh.
Author:
Serves: 5 meringues
Ingredients
  • MERINGUES
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • ⅓ cup sugar
  • COCONUT WHIPPED CREAM
  • 1 14-oz can coconut whipped cream or solid, full fat coconut milk (refrigerated overnight)
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • TOPPINGS
  • 1-2 cups mixed berries (I use strawberries, raspberries, and blueberries)
  • 5 leaves of basil, chopped
Instructions
  1. Preheat oven to 225 degrees F and line a baking sheet with parchment paper.
  2. Put egg whites in a mixing bowl and let stand at room temperature for 20-30 minutes. Add cream of tartar and salt and beat on medium-high speed until soft peaks form. Add vanilla extract and gradually beat in sugar, 1 tablespoon at a time until stiff peaks form, the meringue is shiny, and sugar is fully dissolved. (To test this: rub a little of the meringue between your fingers - you shouldn't feel sugar granules if it's fully dissolved)
  3. Place 5 even scoops on the parchment-lined baking sheet. Slightly flatten into 3.5-4 inch round crusts/cups with the back of the spoon. They should be about ½ to ¾ inch high.
  4. Bake at 225 degrees F for 2 hours or until set and dried out. Turn off the oven and leave meringues in the oven for about 2 hours.
  5. While the meringues are baking, chill a bowl in the fridge/freezer for ~10 minutes. Scrape out the hardened coconut cream (discarding or saving the liquid for later use) and whip on medium-high speed until creamy. Add the powdered sugar and vanilla extract and continue to whip until fully incorporated.
  6. To serve, top meringue with 1-2 tablespoons whipped cream, berries, and basil. Serve immediately.
  7. The meringues will stay fresh in an airtight container (with no toppings) for up to 1-2 weeks. The coconut whipped cream will keep in the fridge for up to 1-2 weeks. Only add toppings as soon as you are ready to serve them!
Notes
If the meringues are a little chewy after baking, it means they aren't fully cooked/dried out. You can put them back in the oven for 15-30 minutes to harden.

You can bake the meringues a day (or a couple days) before serving, so that all you have to do right before serving is assemble the toppings, making for an easy dessert for dinner parties.

The total time doesn't include the time in the oven, after baking, when the meringue is cooling/drying out.
Recipe by thyme & toast at https://thymeandtoast.com/berry-basil-meringues/