Meringue shortcakes with blueberries

Yield: 4 servings

Measure Ingredient
6 Egg whites
1 Pinches cream tartar
1¼ cup Sugar
1 tablespoon Unsalted butter
3 cups Blueberries
½ cup Sugar
¼ cup Brandy
½ teaspoon Cinnamon
¼ teaspoon Nutmeg and ginger
1 cup Whipped cream

MERINGUE

BLUEBERRY FILLING

For the meringue, place egg whites in a mixing bowl and on high speed whip until the eggs whites are foamy. Add cream of tartar and mix well. Add sugar with the machine running about 1 tablespoon at a time. Once the sugar is incorporated let mix until the egg whites are shinny and hold a stiff peak. Place the meringue in a piping bag fitted with a star tip. Pipe onto a sheet pan with a parchment paper lining. Pipe 8 4 inch circles onto the parchment paper. If you like you can draw the circles on the paper to ensure that you have even circles. Place the meringue in a 250 degree oven and bake about 1 hour or until dry and crisp. Turn the oven off and allow meringue to cool in the oven. Remove from the oven and set a side while you make the blueberry mixture.

For the blueberry filling, heat a large saute pan with butter until bubbling add blueberries and saute until the blueberries start to soften about 2 to 3 minutes. Add sugar and brandy and cook until the sugar is dissolved about minutes. Add spices and mix with berries. Remove from the heat and allow to cool just a little bit.

To assemble the dish, on each plate place one of the meringue layers. Then top with some of the blueberry mixture about ⅓ cup. Top with a little bit of the whipped cream. Then top with another meringue layer. Finish with more blueberry filling and then top with the last of the whipped cream.

Serve immediately.

Converted by MC_Buster.

Per serving: 588 Calories (kcal); 14g Total Fat; (22% calories from fat); 7g Protein; 104g Carbohydrate; 49mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 6 Other Carbohydrates

Converted by MM_Buster v2.0n.

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