Fourth of July Meringues and Red White & Blue Parfaits

Happy Birthday America.

On Independence Day you MUST wear something red white and blue as well as try to eat something red white and blue. I’ve got you covered with the last one. The rest is up to you.

An extra special Thank You to all the Men & Women in our Armed Forces for your selfless and brave service.

Red White & Blue Parfait:  Layer sweetened whipped cream, top with macerated raspberries and macerated blueberries, drop in some crumbled meringues, top with whipped cream and repeat…

Fourth of July Meringues

yield: about 16 meringues

3 large egg whites

3/4 Cup superfine sugar

large pinch (1/4 tsp.) cream of tartar

pinch of salt

1/2 tsp. vanilla extract

Sweetened Whipped Cream 

1-2 Cups heavy whipping cream

1-2 Tbsp. confectioners sugar

In the bowl of a clean stand mixer bowl place the egg whites and sugar. Place over a saucepan that has about 1 inch of water. Bring water to simmer and whisk whites and sugar until sugar granules are no longer felt when you feel with two fingers, and mixture is warm. Whisk in cream of tartar and salt. Place bowl on stand mixer with whisk attachment and whisk on medium speed until meringue forms and is stiff peak and glossy; about 7 minutes; towards the last minute pour in the vanilla while whisking.

Take a disposable pastry bag and fit with a round large tip (such as 804 or 805 Ateco). Using a bamboo skewer use gel paste food coloring and make a stripe of red color down one side of the inside of the bag. Do the same with blue gel coloring on opposite side of the bag. Make sure the stripe of color is fairly thick. Place the pastry bag inside a large glass or tumbler and fold the cuff of the bag over the glass to keep the bag in place. Carefully use a large spoon and drop dollops of meringue down inside of bag being careful not to disturb the sides of the inside of bag as much as possible.

Pipe decorative swirls of meringues going about 4-5 turns onto prepared sheet pan. Bake in a 200 degree F (preheated oven) for about 1 hour and 15 to 1 hour and 20 minutes (depending on the humidity and size baking times will vary) or until meringues are dry. Rotate baking sheet half way through baking time. If meringues are taking long to become crisp you can turn off the oven and keep door propped open and let meringues cool the rest of the way inside the oven.

Meringues will keep for several days in an airtight container.

Serve meringues crumbled over ice cream or with sweetened whipped cream and macerated berries to make the parfait.

To make the sweetened whipped cream; for every cup of cream add 1-2 Tbsp. sugar; depending on how sweet you like it and with a hand mixer or a whisk whip until you get stiff peaks. Assemble parfaits right before serving. Serve cold.