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Meringues with berries and yoghurt cream
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 17g
  • Carbohydrates about 36g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 2 fresh egg whites
  • 1 pinch salt
  • 100 g finest sugar
Berry compote
  • 250 g raspberries
  • 125 g red currants
  • 1 parcel vanilla sugar
To assemble
  • 150 g plain greek yoghurt
  • 1.5 dl full cream, whipped until stiff
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And that's how it's done
And that's how it's done
Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar and briefly continue to beat. Spoon the mixture into 8 oval mounds on a baking tray lined with baking paper, form peaks with a fork.
To bake/dry
Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100 °C and allow to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door open.
Berry compote
Bring the berries and vanilla sugar to the boil, then reduce the heat, cover and simmer for approx. 2 mins. until soft, leave to cool.
To assemble
Carefully mix the whipped cream into the yoghurt. Serve the meringues with the berry compote and yoghurt cream.