Level: Easy
Servings: 4-6
Preparation: 30 min
Cooking: 1 hour
Ingredients
For the Crust
- 3 egg whites
- 1/2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla
- 1 tsp vinegar
- 1 tsp water
- 1 cup superfine sugar
For the Filling & Topping
- 1 quart of ripe, sweetened berries such as blueberries, raspberries or strawberries, sliced
- 1 cup Vermont Quark
Directions
Preheat the oven to 275˚.
Using an electric stand or hand mixer, combine all the ingredients except the sugar. Beat the whites on high speed until they form soft peaks. Continue beating, adding the sugar in very small amounts, until the peaks are stiff but not dry.
Lightly grease six individual tart pans and shape the meringue around the inside with a spatula. An offset spatula works best. Be sure the sides are thick enough to withstand the weight of the berries.
Bake for about an hour or until the meringue is set and no longer sticky to the touch. Cool the meringues in their pans. Remove, fill with Vermont Quark and top with the sweetened berries.
Barbara’s Suggestion
When is a pie not a pie? When it
