Coupe Glacée Meringue – a delicious recipe with egg whites, sugar, vanilla bean, honey, blackberries, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200u00b0F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites on medium-high speed in a medium bowl until white and foamy. With mixer running, gradually add sugar by tablespoonfuls, beating until meringue is stiff and glossy. Scrape in seeds from vanilla bean. Add honey and continue to beat until seeds are evenly dispersed and no streaks of honey remain. Drop meringue by heaping tablespoonfuls onto prepared baking sheet.
2
Bake until dry and slightly golden, about 2 hours. Let meringues cool on sheet (they will crisp as they cool).
3
Combine berries, honey, and lemon juice in a medium bowl. Toss to combine. Let stand at room temperature for at least 1 hour to allow juices to form.
4
Coarsely crumble meringues. Divide berries and juices among small bowls. Scoop vanilla ice cream into each bowl. Top with crumbled meringues. Garnish with mint.
307
kcal
Calories
5
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large egg whites, 2/3 cup sugar, 1 vanilla bean, split lengthwise, 1 tablespoon honey, and more.
Yes, Coupe Glacée Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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