Ingredients:

  • 4 large egg whites (about 120 ml), room temperature (120g)
  • ⅛ teaspoon cream of tartar (0.5g)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon vanilla extract (2.5 ml)
  • 1 pound mixed berries (strawberries, raspberries, blueberries, blackberries), fresh or frozen (450g)
  • 2 tablespoons granulated sugar (30g)
  • 1 tablespoon lemon juice (15ml)
  • 2 cups heavy cream, cold (480ml)
  • ¼ cup powdered sugar (30g)
  • ½ teaspoon vanilla extract (2.5ml)

Instructions:

  1. Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper. In a clean, grease-free bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Gently fold in vanilla extract. Pipe or spoon meringue onto the baking sheet into desired shapes. Bake for 1 hour, then turn off the oven and let cool completely inside the oven with the door slightly ajar.
  2. Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until berries soften and release their juices (about 5-7 minutes). Let cool slightly.
  3. In a large bowl, beat heavy cream and powdered sugar until soft peaks form. Gently fold in vanilla extract.
  4. Crush or break the meringue into bite-sized pieces. Layer ingredients in parfait glasses: meringue, berry compote, whipped cream. Repeat layers until glasses are filled. Garnish with fresh berries, if desired.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.