Meringue with Fresh Berries
It's been an entire week since we posted RomaBea 's garden feast , but I still can't get it out of my mind. More specifically? I can't get the _food_ out of my mind! The tarts and berries and bevvy...
It's been an entire week since we posted RomaBea's garden feast, but I still can't get it out of my mind. More specifically? I can't get the food out of my mind! The tarts and berries and bevvy's, oh my! So I did what any sane person does when faced with beautiful food imagery she can't shake. I asked the caterer, Caitlin Vartanian, for her recipes. And she just so happened to oblige...
Meringue With Fresh Berries
|¼ cup roasted pistachios, roughly chopped||1 2/3 cup heavy cream|
|2 tbs sugar||1 tsp vanilla extract|
|1 pint raspberries||1 pint black berries|
Preheat your oven to 300°F and line a baking sheet with parchment paper.
Then prepare your basic meringue mixture. Using a spatula, spread the meringue on to the parchment paper making a rectangle (any size will do).
Place the meringue into the oven and bake for an hour or until crisp on the outside but chewy and soft inside. Allow to cool completely.
In a stand mixer using the whisk attachment add the heavy cream and the sugar and whip on medium to high speed until soft peaks form. Add the vanilla.
Now using your fingers press down on the center of the meringue to create a hollow in the middle of it. Sprinkle in some of the crushed pistachios and berries, then whipped cream. Repeat until you have used up all the ingredients.
Drizzle caramel on top if desired.