Recipe by

Pink Meringue Boats

makes 6 boats

Grind 3 tablespoons hibiscus to a fine powder and whisk it with 3 teaspoons sugar, 2 teaspoons cornstarch, and a pinch of salt. Beat 3 egg whites and ¼ teaspoon cream of tartar into soft peaks. With beaters running, add ⅔ cup sugar slowly. Beat until sugar is dissolved, about 3 minutes. Fold in hibiscus powder mixture.


Divide meringue into 6 mounds on parchment paper–lined baking sheet. Make a well in the center of each mound. Bake in a 250° oven, rotating after 30 minutes, until outsides are dry but meringues are still pale, about 60 minutes. Turn oven off and cool meringues completely. Fill with summer berries and serve.

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