Chosen Bites: Mixed berries, meringues and more

This easy do-ahead dessert makes the best use of summer berries and light crisp meringues.

By LAURA FRANKEL
Berries and Meringue (photo credit: Courtesy)
Berries and Meringue
(photo credit: Courtesy)
Mixed berry and meringue parfaits
Roasting the fruit really brings out the flavor. For a dairy preparation, I like to top each parfait with a dollop of whipped cream.
4 large egg whites, at room temperature1/4 teaspoon cream of tartarPinch kosher salt1 cup granulated sugar, divided1/2 teaspoon vanilla extractRoasted Berries, recipe follows
Preheat the oven to 200 degrees F.
1. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy.
3. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue.
4. With a large pastry tip, pipe a disk of meringue inside each circle.
5. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
Roasted Berries:
1 pint fresh strawberries2 half-pints fresh blueberries2 half-pints fresh blackberries1/4 cup sugar2 tablespoons lemon juice
Preheat the oven to 450 degrees F.
1. Place the strawberries, blueberries and blackberries on a sheet pan and toss with the sugar and lemon juice. Roast in the oven for 20 minutes.
2. Cool to room temperature before serving.
To serve: I like to layer the meringues in dessert glasses. I crumble them up and spoon berries between each layer of meringues.
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.