Best 4 Berries Cream In Meringue Cups Recipes

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Indulge in the exquisite delight of "Berries Cream in Meringue Cups", a dessert that harmonizes the sweetness of fresh berries, the velvety smoothness of whipped cream, and the ethereal crunch of meringue. This culinary symphony is guaranteed to tantalize your taste buds, leaving you captivated by its irresistible charm. Whether you're celebrating a special occasion or simply craving a moment of pure indulgence, this recipe will guide you effortlessly through the steps of creating these delectable individual treats that are sure to leave a lasting impression.

Here are our top 4 tried and tested recipes!

MERINGUES WITH FRESH BERRIES



Meringues with Fresh Berries image

Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
Dash salt
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup mixed fresh berries
1/2 teaspoon sugar, optional
1/3 cup sour cream
1/8 to 1/4 teaspoon rum extract

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

BERRIES & CREAM IN MERINGUE CUPS



Berries & Cream in Meringue Cups image

Make and share this Berries & Cream in Meringue Cups recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 10

5 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/4 teaspoon cinnamon
3 cups fresh mixed berries
2 tablespoons sugar
1 tablespoon cider vinegar
1 (8 ounce) container whipping cream
1/2 cup powdered sugar
1 tablespoon vanilla

Steps:

  • Preheat the oven to 250 degrees.
  • Line a baking sheet with parchment paper.
  • In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
  • Begin to add the granulated sugar, a spoonful at a time.
  • Add the cinnamon.
  • Continue to beat until the meringue is very glossy and forms stiff peaks.
  • Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
  • Adding a little more of the egg white mixture, shape a rim around the edges.
  • Continue to make more of the meringue shells, spacing evenly across the baking sheet.
  • Bake for about 1-1/2 hours or until firm to the touch.
  • Turn off the oven, but leave the meringue shells in the warm oven for another hour.
  • Cool completely.
  • Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
  • Prepare the cream by whipping with the sugar until firm peaks form.
  • Fold in pure vanilla, and refrigerate.
  • To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
  • Sprinkle w/ cinnamon.

Nutrition Facts : Calories 458.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 51.8, Sodium 64.3, Carbohydrate 79.5, Fiber 2.4, Sugar 47.8, Protein 5.5

MERINGUE, MACERATED BERRIES, WHIPPED CREAM AND HAZELNUT SAUCE



Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce image

Make and share this Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups mixed berries, hulled (if neccessary)
1/4 cup Grand Marnier
1 1/4 cups sugar
2 teaspoons grated orange zest
1 teaspoon unsalted butter
3 large egg whites
1/2 teaspoon cream of tartar
1 1/2 cups heavy cream
1 cup whipping cream
2 tablespoons Grand Marnier
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
1/3 cup toasted chopped hazelnuts

Steps:

  • In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
  • Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
  • Preheat oven to 200°F.
  • Have a large baking sheet lined with foil and greased lightly with butter.
  • In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
  • Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
  • Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
  • Place in the oven on the middle rack for 1 hour.
  • Turn off the oven and leave in oven until dry, about 1 hour.
  • Remove from oven and transfer to a rack to cool completely.
  • In a mixing bowl beat the heavy cream to soft peaks.
  • Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
  • Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
  • Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
  • HAZELNUT CHOCOLATE SAUCE:.
  • Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
  • Remove from heat, add the chocolate and whisk until melted and well blended.
  • Whisk in the hazelnuts and cover to keep warm until needed.

Nutrition Facts : Calories 688.5, Fat 42.1, SaturatedFat 23.6, Cholesterol 137.6, Sodium 69.1, Carbohydrate 76.4, Fiber 3.2, Sugar 42.2, Protein 6.7

CRISPY MERINGUE CUPS WITH BERRIES AND SORBET



Crispy Meringue Cups with Berries and Sorbet image

Believe it or not, these elegant meringues are made in a microwave. Top them with your favorite macerated fruit and sorbet flavor for an easy dessert that's crunchy, juicy and refreshing all at the same time.

Provided by Zac Young

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 11

4 cups strawberries, tops trimmed, berries sliced
2 cups blueberries, blackberries or raspberries
2 tablespoons sugar
Juice of 1 lemon
1/8 teaspoon plus pinch fine sea salt
1 large egg white, at room temperature
1/4 teaspoon pure vanilla extract
1 lemon, zested
2 1/2 cups confectioners' sugar
1 to 2 drops red gel food coloring
1 pint lemon sorbet

Steps:

  • Stir together the strawberries, blackberries, sugar, lemon juice and a pinch of salt in a medium bowl. Set aside to macerate, stirring occasionally, while you make the meringue cups.
  • Whisk together the egg white, vanilla, remaining 1/8 teaspoon salt and lemon zest in another medium bowl. Add the confectioners' sugar and stir with a rubber spatula until mostly combined, and then mix with your hands until a thick, firm dough forms.
  • Remove about 1/8 of the dough and place in another bowl. Add the red gel food coloring. Wearing gloves, knead the dough to swirl in the color until no streaks remain. Return the red dough to the bowl with the other dough and mix together until swirled throughout.
  • Transfer the dough to a cutting board and pat into a disk. Cut into 8 equal pieces (about 2 tablespoons each), and then roll each into a ball. Use a finger to poke a hole, about 1/2 inch across and 1/2 inch deep, into the center of each ball. If the ball starts to crack when poked, use your fingers to press it back together. Cover with a slightly damp kitchen towel so they don't dry out.
  • Line a microwave-safe round dinner plate with a paper towel. Place 1 ball in the center of the plate and microwave on the highest setting until the dough puffs into a crispy meringue about 5 inches across-it should be hollow when tapped, about 1 minute 30 seconds. Use an oven mitt or kitchen towel to remove the very hot plate from the microwave and transfer the paper towel with the meringue to a wire rack.
  • Line a second large microwave-safe round dinner plate with a new paper towel and repeat this process with the remaining pieces of dough, alternating between the two plates so that they have a little time to cool down after microwaving each meringue cup.
  • Let the meringues cool completely, then carefully peel away the paper towels.
  • Place each meringue cup on a serving plate and top each with about 1/2 cup of the macerated berries and a scoop of lemon sorbet. Drizzle with some of the juices from the fruit and serve immediately.

Tips:

  • For a crispier meringue, make sure the egg whites are at room temperature before beating them.
  • If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
  • To make the meringue cups ahead of time, store them in an airtight container at room temperature for up to 2 days.
  • When filling the meringue cups, be careful not to overfill them, as the filling may expand during baking.
  • If you are using fresh berries, be sure to wash and dry them thoroughly before using.
  • For a more decadent dessert, you can add a dollop of whipped cream or ice cream to each meringue cup.

Conclusion:

Berries and cream in meringue cups is a delicious and elegant dessert that is perfect for any occasion. With its light and airy meringue cups, creamy filling, and fresh berries, this dessert is sure to please everyone. Whether you are serving it for a special occasion or just because, berries and cream in meringue cups is sure to be a hit.

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