Instructions
Step 1 Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Step 2 In a clean bowl, beat the egg whites on medium speed until foamy.
Step 3 Add cream of tartar and continue beating until soft peaks form.
Step 4 Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Step 5 Gently fold in vanilla extract.
Step 6 Spoon small dollops of meringue onto the prepared baking sheet.
Step 7 Add small drops of berry puree on top of each and use a toothpick to swirl lightly.
Step 8 Sprinkle with sliced almonds if desired.
Step 9 Bake for 1 hour, then turn off the oven and let meringues cool completely inside.
Step 10 Remove and serve once fully cooled.
Storage and Reheating Tips
Store meringues in an airtight container at room temperature for up to 5 days.
Keep them in a dry environment to prevent stickiness.
Do not refrigerate, as moisture can affect their texture.
If they soften, you can crisp them in a low oven (200°F/95°C) for a few minutes.
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