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Ingredientes
- 6 x Egg whites
- 1 1/2 c. Granulated sugar
- 2 Tbsp. White vinegar
- 1 tsp Vanilla
- 1/4 tsp Cream of tartar
- 2 Tbsp. Cornstarch
- 3 c. Raspberries
- 1 Tbsp. Icing sugar
- 2 c. Strawberries, quartered
- 2 c. Blueberries
Direcciones
- In bowl, beat egg whites till soft peaks form. Gradually beat in sugar, one-third at a time, till stiff and glossy. Beat in vinegar, vanilla and cream of tartar. Using fine sieve, shake cornstarch over top; mix in gently.
- On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 min or possibly till meringues are crispy outside but still soft inside. Let cold.
- [Meringues can be stored, uncovered, at room temperature for up to 8 hrs.]
- Three-Berry Compote: Puree 1 c. of the raspberries; pressing through sieve into sauce pan. Stir in icing sugar; cook over low heat just till heated through. Stir in strawberries, blueberries and remaining raspberries. Let cold.
- [Compote can be refrigerated in airtight container for up to 1 day.]
- To serve, place 1 meringue on each plate. Spoon compote next to meringue.
- Serve with whipped cream and a macadamia nut or possibly almond praline, and fresh mint.
- Kingfisher Bay Resort & Village
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 217 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 171mg | 5% |
| Total Carbs 54.16g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 45.23g | 30% |
| Protein 1.18g | 2% |
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