Ingredients

Meringue

4 egg whites (at room temperature)
1 cup granulated sugar
A pinch of white vinegar (12%)
A few drops of pink food coloring

Topping

1 cup heavy whipping cream
Fresh berries – e.g. raspberries, blueberries, strawberries or red currants

Cloudy Pink – Pink Meringue Delights

Inspired by our new color Cloudy Pink – a soft, light pink shade reminiscent of spring clouds and cotton candy – these meringue treats are as beautiful as they are delicious. Crisp on the outside, soft on the inside, and topped with fluffy whipped cream and fresh berries.

Follow these steps

Preheat the oven to 210 °F (convection). Line a baking sheet with parchment paper.
Set up your Ankarsrum Assistent Original with the Beater Bowl and Balloon Whisks.
Whip the egg whites on high speed until stiff peaks form. Add vinegar. Gradually add the sugar while continuing to beat until the meringue is glossy and holds stiff peaks.
Gently fold in a few drops of pink food coloring until the color is evenly distributed.
Pipe 6 large, round meringue bases onto the baking sheet. Bake on the lower rack for 75–90 minutes. The meringues should be dry on the outside but still soft in the center.
Turn off the oven and let the meringues cool inside with the door slightly ajar.
Wash and dry the Beater Bowl and Balloon Whisks thoroughly. Reassemble the Ankarsrum and whip the cream until light and fluffy, but not too stiff.
Top each meringue with a generous dollop of whipped cream and plenty of fresh berries.
Tip! You can prepare the meringues a day ahead and store them in a dry place. Add the whipped cream and berries just before serving!