ingredients for meringues
- 2 egg whites in room temperature
- 125gr white sugar refined
- 1/2 tsp vanilla extract
ingredients for filling and garnish
- 250ml cream
- blueberry jam
- fresh spearmint
- powdered sugar
Preheat oven to 180C.
Beat egg whites in a metallic bowl with a hand mixer until frothy. Continue beating and add sugar, one tablespoon at a a time until egg whites form stiff peaks. Stop beating, add vanilla and mix gently with a spatula.
Line a pan with parchment paper and place spoonfulls of the meringue. You will have approximately 15 fluffy meringues.
Bake at 180C for 5 minutes. Reduce heat at 120C and continue baking for 20 minutes. Turn off the heat, leave the oven door a little bit open and allow the meringues to cool completely in the oven.
Beat cream with the mixer until you have a fluffy whipped cream. Transfer it in the refridgerator.
Add 1-2 tablespoon water to the bluebbery jam to thin it.
Transfer cool meringues in a platter. Crash slightly with the back of a spoon.
Spoon over the whipped cream,
and garnish with bluebbery jam, strawberries, blueberries and fresh spearmint leaves.
Dust with powdered sugar.