This dessert has ir all sweet tart berrys, crunchy sweet meringue and creamy luscious mounds of strawberrie streaked whipped cream!

I came up with this because I was thinking that it would be nice if there was a slightly caloric dessert I could eat with Blendy Plus (a sugar-free coffee drink).If the tart seems like it will burn while it's baking in the oven, please cover it with aluminium foil.Please adjust the cooking time and oven temperature to suit your oven.Using other seasonal fruits, such as grapes or peaches, is delicious too.Please feel free to use the excess tart dough to make cookies. For one 18 cm [7.1 in] diameter tart. Recipe by Renbasu

Small recipe(recipe from sugar stamps devided by 4, yields about 60 small meringue cookies)

This is a recipe from a wonderful book about bakery by the Argentine chef pâtissier Osvaldo Gross.

Since I used the egg yolks when I made some treats, I wanted a way to use up the leftover egg whites and meringues are the only thing to use them up in!I heard from others that the meringues can stick to aluminum foil, so try placing a sheet of parchment paper over the foil.This treat takes time to bake, although they disappear in an instant. *\( o * Recipe by Tomuhi-toku-ga-

There are three types of meringues, the French, the Swiss and the Italian. All have two essential ingredients in common, egg whites and sugar. In the three recipes, two granulated sugars parts (by weight) are used for each egg white part. It is very important to keep in mind for the optimal final result of the recipe we must measure the eggs and the sugar in weight not in volume, the size of the eggs is always different and for that reason the weight of the egg whites is not going to be itself.Today I am going to share with you a meringue recipe with some variations, I added ingredients to give them a touch of flavor and color that adapt and integrate perfectly into the preparation achieving a perfect and decorative final result. I prepare them in pink in a bigger size to make them stuffed for Valentine's Day.You can see the recipe for "Valentine's Day" here at Rosanas Ideas.

These cookies are unique and subtly sweet. They have a crisp exterior, but a softer and delicate center. I think they taste better the day after they're baked. Be sure not to overbeat the egg whites...stop at stiff peaks. For the cookies pictured we skipped the sprinkles and used 2 drops of red gel food coloring. Recipe adapted from a recipe in the Sallys Cookie Addiction Cookbook.

So I've been trying to eat a bit better and I was looking around for something sweet but still kinda okay. I totally forgot that these amazing things existed.

It is perfect for my Valentines meringue tarts as I have an egg white left over from making the pastry. Nothing gets wasted.

I decided to try making a meringue tart using lots of calpis I used ingredients that we usually have in the cupboard at home and it tasted great! I used a full egg in this recipe so you aren't left with leftovers at the end.It's ok to warm the cream cheese and butter up in the microwave to soften them up. Please separate the egg into the amount used for each step before use. Recipe by iano

I combined my mother's favorite dacquoise and caramel. I added a raspberry and chocolate ganache for the nice accent and the perfect balance of tastes! It's tangy with a subtle flavor.-If you don't have powdered sugar, grind some granulated sugar in a mill.-When mixing the powdered sugar with the meringue, fold it in lightly. If you break up the bubbles, it will become like a macaron.-After squeezing out the dough, don't forget to sprinkle powdered sugar over the top twice. It will make a nice, crispy texture. Recipe by mag44num

I wanted to have meringues that were just the right level of sweet.Whip the egg whites well.You can use a star tip instead of a round tip. Recipe by OKASI_RISA