- 5 egg whites
- 1 2/3 cups sugar
- 1 cup frozen strawberries, thawed
- 1 cup frozen raspberries, thawed
- 1 cup frozen black currants, thawed
- 1 cup heavy cream
Preheat oven to 230°. Line a baking sheet with a silicone mat.
To make the meringue, using a hand mixer, whisk egg whites until beginning to foam. Slowly add sugar and whisk until whites are firm and shiny.
Pour the meringue onto prepared sheet and, using an offset spatula, spread meringue evenly. Bake for 1 1/2 hours. Remove from oven and let cool.
In a saucepan over medium heat, add fruit and cook until broken down and warmed through.
Serve in parfait cups with broken pieces of meringue, cream, and fruit.
Recipe by Greet Rosier.