Berries & Cream in Meringue Cups

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“A fresh light dessert!”
2hrs 50mins

Ingredients Nutrition


  1. Preheat the oven to 250 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
  4. Begin to add the granulated sugar, a spoonful at a time.
  5. Add the cinnamon.
  6. Continue to beat until the meringue is very glossy and forms stiff peaks.
  7. Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
  8. Adding a little more of the egg white mixture, shape a rim around the edges.
  9. Continue to make more of the meringue shells, spacing evenly across the baking sheet.
  10. Bake for about 1-1/2 hours or until firm to the touch.
  11. Turn off the oven, but leave the meringue shells in the warm oven for another hour.
  12. Cool completely.
  13. Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
  14. Prepare the cream by whipping with the sugar until firm peaks form.
  15. Fold in pure vanilla, and refrigerate.
  16. To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
  17. Sprinkle w/ cinnamon.

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