Brown Sugar Meringues with Gooseberry Compote & Cream Recipe

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.

Gradually add the brown sugar, a spoonful at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the mixture is glossy.

Spoon the meringue mixture onto the prepared baking sheet, forming 4 equal-sized mounds. Use the back of a spoon to create a small well in the center of each mound.

Bake the meringues for 1 hour, or until they are crisp and dry. Turn off the oven, but leave the meringues in the oven for an additional 30 minutes to cool completely.

Meanwhile, in a small saucepan, combine the gooseberries and sugar. Cook over medium heat, stirring occasionally, until the berries burst and a compote-like consistency is reached. Remove from heat and let cool.

In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.

To serve, place a meringue on each plate. Fill the well in each meringue with gooseberry compote and top with a dollop of whipped cream.