Food In Motion: Blueberry Meringue Recipe
Hello everyone, it’s Jewels here in Brooklyn with another episode of Food in Motion! I am one half of Liz & Jewels and each month Liz and I show you a little video here on decor8 of a recipe we made and liked. Ready to see what I’ve prepared for you this month? Here’s a short video to whet your appetite. I shot this myself at home while my sister, who was visiting from Germany, watched my newborn daughter. It was a lot of fun!
My husband claims not to like eggs, so whenever I put eggs in something I have to do it secretly. Because in most recipes you can’t even taste the eggs but you need them to make the dish work! When I made this meringue dessert with blueberries and crème fraîche he looked at it with greedy eyes, “Wow Jewels! This looks delicious – are there eggs in there??” And of course I go, “Nooooo.” And then he tries really hard to believe me, eats whatever I made, and loves it!
I like desserts that have a good balance of sweet and tart, and creamy and crunchy. This blue and white dessert is just that! The crème fraîche is tart and of course creamy, the meringue is sweet and crunchy, and the blueberries add the fruity touch. Of course you can use whichever berries you like. I imagine that this would taste especially good with red currant berries because they are so sour, but for some reason, they are hard to get here in Brooklyn!
So for now, I’ll stick with blueberries. Here’s what you’ll need to make this yummy treat:
* 2 egg whites
* 1/2 cup of white sugar
* 1 cup of crème fraîche
* 1 cup of plain yogurt (unsweetened)
* 1 tablespoon of brown sugar (or raw sugar) 1 cup of blueberries
* 1/2 cup of chopped up white chocolate
Preheat the oven to 350° Fahrenheit. Whip the egg whites until you have a thick foam. While whipping, slowly add the sugar until the meringue is stiff and shiny. Form circles of meringue on a cookie sheet covered with parchment paper. Each circle should be as small or big as you want to serve the dessert eventually. You can make many small ones or one big one. Mine were about 2 inches wide. Place them in the preheated oven and turn the oven off as soon as you put the meringue in there. Let it sit in the closed oven for at least 5 hours. Don’t open the door to check on it constantly! Even though it’s tempting, you have to trust the process!
Right before serving mix the crème fraîche with the yogurt and the brown sugar. Assemble all components in layers, starting with the meringue, then the crème fraîche yogurt mix, then the berries. Then drizzle some white chocolate on top and serve. That’s it! Well… not really. Time to EAT!
(Photos/video: Julia Cawley, Music: “Dreamliner” by Podington Bear)