Meringues
  • 1/3 Cup confectioners' sugar
  • 1//2 Cup (2.25 ounces) sliced almonds
  • 1/8 Tsp. cream of tartar
  • 2/3 Cup granulated sugar
  • 1/8 Tsp. almond extract
  • 4 large egg whites, at room temperature
Berry Topping
  • 4 Cups mixed Driscoll's berries such as Strawberries (hulled and sliced), Blueberries, Raspberries, Golden Raspberries, and Blackberries in any combination
  • 2 Tablespoons granulated sugar
  • 1 Tbsp. fresh lemon juice
Whipped Cream
  • 2/3 Cup heavy cream
  • 1 Tbsp. confectioners' sugar
  • 1/4 Tsp. vanilla extract
  • 8 mint sprigs
Meringues
  1. PREHEAT oven 350°F.
     
    SPREAD almonds evenly on a rimmed baking sheet.
     
    BAKE almonds 4-5 minutes or until fragrant and golden brown WHILE STIRRING occasionally.
     
    ALLOW almonds to cool slightly.

    REDUCE oven to 225°F.
     
    POSITION racks in center and top third of oven.
     
    LINE two baking sheets with parchment paper.
     
    PLACE 1/3 cup toasted almonds into a food processor (RESERVE remaining toasted almonds for garnish).
     
    PROCESS almonds in food processor until finely ground.
     
    ADD confectioners' sugar.
     
    PROCESS almond mixture again until ground to a fine powder.
     
    SET ASIDE ground almond mixture.
     
    PLACE egg whites into bowl of an electric mixer.
     
    ADD cream of tartar.

    BEAT egg white mixture on low speed until egg whites are foamy.

    ADD almond extract.

    INCREASE speed to high AND BEAT until egg whites form soft peaks.

    ADD 1 tablespoon granulated sugar WHILE BEATING.
     
    CONTINUE ADDING remaining granulated sugar 1 tablespoon at a time WHILE BEATING.
     
    BEAT until egg whites are shiny and firm. 
     
    FOLD ground almond mixture into egg whites just until incorporated. Do not over mix.
     
    DROP 4 mounds of meringue batter onto each baking sheet, spacing them about 2 inches apart.

    USE the back of a large wet spoon to SPREAD each mound into a 3-inch circle.

    USE the back of a large wet spoon to FORM an indentation in the center of each circle.
     
    BAKE meringues 2 to 2 ½ hours or until crisp and pale beige.
     
    OPTIONAL: For extra-crisp meringues turn off oven, prop door ajar with a wooden spoon, and allow meringues to stand in oven overnight.
     
    ALLOW meringues to cool for 10 minutes on pans.
     
    PEEL meringues carefully from paper.
     
    NOTE: Meringues can be made 3 days ahead and stored in an airtight container at room temperature.
     
Berry Topping
  1. PLACE berries into a medium bowl.
     
    ADD granulated sugar.
     
    ADD lemon juice.

    STIR berry mixture gently to combine.
     
    COVER berry mixture.
     
    CHILL berry mixture 1- 8 hours or until juicy.
Whipped Cream
  1. PLACE cream into a medium-sized chilled bowl.

    ADD confectioners' sugar.
     
    ADD vanilla.
     
    WHIP cream mixture with an electric mixer on high speed until soft peaks form.
     
    CHILL whipped cream in refrigerator until ready to serve.
     
    NOTE: Cream can be whipped up to 1 day ahead. WHIP again briefly just before using.
Assembly
  1. PLACE each meringue onto a dessert plate.
     
    FILL each meringue with a large dollop of whipped cream.
     
    TOP each meringue with berries and juices.
     
    GARNISH each meringue with a mint sprig.

    GARNISH each meringue with a few reserved toasted almonds.
     
    SERVE immediately.
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Calories 199.84
Total Fat 9.54 g
Saturated Fat 4.76 g
Cholesterol 27.40 mg
Sodium 35.92 mg
Total Carbohydrates 27.35 g
Dietary Fiber 2.23 g
Protein 3.68 g