Chosen Bites: Mixed berries, meringues and more

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

July 19, 2012 13:13
1 minute read.
Berries and Meringue

Berries and Meringue. (photo credit: Courtesy)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

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.

Be the first to know - Join our Facebook page.

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1 cup granulated sugar, divided
1/2 teaspoon vanilla extract
Roasted 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 strawberries
2 half-pints fresh blueberries
2 half-pints fresh blackberries
1/4 cup sugar
2 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.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it