Berries with Baked Meringue

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Place the berries in a saucepan on low heat.

3. 3

   Stir in orange zest and sugar, and cover.

4. 4

   Cook, stirring occasionally, until berries are hot throughout.

5. 5

   Drain excessive liquid and reserve for later use.

6. 6

   Meanwhile, beat egg whites with an electric beater on medium in a clean, grease-free, glass or metal bowl.

7. 7

   When they're foamy, stop and add cream of tartar.

8. 8

   Continue to beat; when soft peaks form, continue beating while sprinkling in sugar in a slow stream.

9. 9

   Continue to beat until peaks are stiff and glossy.

10. 10

    Working quickly, divide the hot, not-too-liquidy fruit among four oven-proof bowls or tea cups.

11. 11

    (A slotted spoon is helpful here.)

12. 12

    Dollop (spoon a puff on) and spread the meringue over each bowl, and place them all in the oven on the middle rack.

13. 13

    Bake 10-12 minutes, until the meringue is light brown and puffy, and the fruit underneath is still hot and juicy.

14. 14

    Serve each bowl with a saucer or plate underneath, and warn others that the bowls are very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.