Gluten-Free Lingonberry Cloudberry Fool Parfaits

Ingredients

• 3 large Egg Whites
• 0.75 cup Granulated Sugar
• 0.25 cup Powdered Sugar
• 0.5 teaspoon Vanilla Extract
• 1 cup Whipped Coconut Cream
• 0.5 cup Lingonberry Jam
• 0.5 cup Cloudberry Compote

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 95°C.
2. 2In a clean, dry bowl, beat the 3 large egg whites until they form stiff peaks. This means when you lift the beaters, the egg whites will stand straight up.
3. 3Gradually add the 0.75 cup of granulated sugar to the egg whites while continuing to beat. Keep beating until the mixture looks glossy and smooth, which should take about 5-7 minutes.
4. 4Gently fold in the 0.25 cup of powdered sugar and the 0.5 teaspoon of vanilla extract until just combined. Be careful not to overmix.
5. 5Line a baking sheet with parchment paper. Pipe or spoon small mounds of the meringue mixture onto the prepared baking sheet. Aim for about 2.54 cm mounds.
6. 6Bake for 40-45 minutes, or until the meringues are dry and crisp to the touch. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents them from cracking.
7. 7To assemble the parfaits, take 4 serving glasses or bowls. Place a layer of crushed meringue cookies at the bottom of each glass.
8. 8Add a layer of the 0.5 cup lingonberry jam over the crushed meringues. Then, add a layer of the 0.5 cup cloudberry compote on top of the jam.
9. 9Top the compote with a generous dollop of the 1 cup whipped coconut cream. Repeat the layers of crushed meringue, lingonberry jam, cloudberry compote, and whipped coconut cream until the glasses are full.
10. 10Serve the parfaits immediately for a light and refreshing dessert.

Substitutions

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