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Meringue Bowls with Fresh Berries and Cream Filling
Meringue Bowls with Fresh Berries and Cream Filling
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Fresh berries marinated in balsamic vinegar and sugar nestle inside a bed of light cream cheese filling which sits atop a light and airy meringue bowl. Like little clouds of sweetness!

Prep time
Bake/Cook time
1:20 to 1:40
14 meringue bowls
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Meringue Bowls with Fresh Berries and Cream Filling
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
1:20 to 1:40
Yield :
14 meringue bowls


Mini Meringue Bowls

Light Cream Filling

Balsamic Berries


  1. Mini Meringue Bowls: Preheat oven to 225°F.
  2. Beat egg whites, vinegar and salt on high until soft peaks form. Slowly add the sugar until medium stiff peaks form. (When you hold the whisk up, the peak should droop over just a bit.)
  3. Line baking sheet with aluminum foil and dollop very generous tablespoons of meringue about 2 inches apart. Make an indent in the center to make a bowl.
  4. Bake for 80-100 minutes or until bowls are dry.
  5. Light Cream Filling:  Beat all ingredients together until smooth and creamy.
  6. Balsamic Berries:  Mix all ingredients gently and allow to sit at room temperature for about 30 minutes to allow flavors to meld.
  7. Assembly:  Place a generous teaspoon of filling into the meringue bowl. Top with berries.  You could also drizzle with a little melted chocolate or sprinkle a little fresh mint over it.


Recipe developed for Dixie Crystals by Carrie Fields @fieldsofcake.

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