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Categories:
egg whites cream of tartar sugar water dried lavender buds raspberries blueberries blackberries yogurt
Viewed: 77 - Published at: 9 years agoIngredients
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1/2 cup water
- 1 chamomile tea bag
- 1/4 teaspoon dried lavender buds (see Note)
- 1 1/4 cups raspberries
- 3/4 cup blueberries
- 1/2 cup blackberries
- 1 cup 2-percent Greek yogurt
Method
- Preheat the oven to 250 and position a rack in the lower third.
- Line a baking sheet with parchment.
- In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy.
- Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet.
- Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside.
- Turn off the oven and prop the door open; let cool for 1 hour.
- Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat.
- Add the chamomile tea bag and lavender and let stand for 10 minutes.
- Strain the syrup into a bowl.
- Let stand until the syrup is cool.
- In a bowl, gently toss all of the berries with 1/4 cup of the syrup.
- Top the meringues with the yogurt and berries.
- Drizzle with the remaining syrup and serve.
