Alive and Cooking
 

Berry Compote Meringue

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Ingredients

6 egg whites
200g of castor sugar
A pinch of salt
1 can of mixed berries
200 ml cream (whipped)
100ml of Cointreau
Grated chocolate
Mint

Method

Place mixed berries in a pan with cointreau and heat. Bring to a boil cool down and blend.
Beat egg whites until they become fluffy and slowly add in castor sugar and a pinch of sea salt.

Place scoops of beaten egg mix on some baking paper in a baking tray. And cook in a pre-heated oven at 150C for 5-10 minutes or until they start to brown.

Serve individual meringues on a scoop of compote with grated chocolate, shredded mint and some cream.

Berry Compote Meringue