Vacherin { or Concave Meringues }

Meringues that are topped with yoghurt and berries.  Makes 6.

These are  so easy to make it's almost a crime..

Vacherin:
2 egg whites
100g castor sugar.

1. Preheat oven to 130C
2. Put whites in a bowl
3. Whisk until peaks form
4. Whisk in sugar, 1 spoon a time - continue until all incorporated and stiff.
5. Spoon mix in 6 mounds onto baking paper- covered oven sheet.
6. With the back of the spoon press hollows into the meringues and swirl to make them roundish
7. Put tray into  the middle of the oven and reduce the temperature to 120C
8. Bake 50 minutes

Turn heat off and let them cool in the oven. However, these can be eaten while warm, topped with a dollop of Greek yoghurt and a dollop of whipped cream {optional} and then topped with the warm berry sauce. Or they can be eaten cold as a summer dessert with a similar topping or fresh macerated fruit, strawberries and their juice for example.

Berry Sauce:

100g frozen berries, [ raspberries/ loganberries/ boysenberries ]

2 tablespoons water mixed with 2 teaspoons of cornflour

3 teaspoons of sugar or sweetener equivalent like Splenda or Stevia.

1. Simmer berries until they become pulped.
2. Add sweetener
3. Add water and cornflour mix
4. Simmer 2 minutes.

Use to top vacherin, ice cream, pancakes and so on.

P.S. The berry sauce should be tart and the yoghurt unsweetened to contrast nicely with the sweet vacherin.