Summer Berries with Cumin Meringues and Creme Fraiche

1. 1

   Preheat the oven to 200.

2. 2

   Line a large cookie sheet with parchment paper.

3. 3

   In a medium stainless steel bowl, using a handheld mixer, beat the egg whites at medium speed until frothy.

4. 4

   Add the kosher salt, cream of tartar and cumin and beat until the egg whites hold soft peaks.

5. 5

   Gradually add the sugar, 1 tablespoon at a time, and continue to beat until firm, glossy peaks form.

6. 6

   Drop the egg white mixture in evenly spaced 2-tablespoon-size mounds on the parchment paperlined baking sheet.

7. 7

   Bake the meringues for 4 hours, until they are crisp but not browned.

8. 8

   Let cool completely at room temperature.

9. 9

   Serve the cumin meringues with the mixed berries and creme fraiche.

* Per serving · 4 servings · Values may vary.

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