Meringues Chantilly With Berry Compote

Serves 4

2 extra-large egg whites
1/8 tsp cream of tartar
Pinch of kosher salt
1/2 cup granulated sugar
1/4 tsp pure vanilla extract

2 cups frozen or fresh strawberries and blackberries
Few tbsp sugar, depending on how sweet you want the compote

Vanilla ice-cream to serve

1. Preheat oven to 200 F. Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed till frothy. Add two-thirds of your sugar, and continue beating on high speed till egg whites form very stiff peaks. They should also be glossy! Whisk in the vanilla, then carefully fold in the remaining sugar.

3. Using a pastry bag, pipe the meringue mixture into disks, with raised sides, so that it works like a bowl for all that luscious compote.

4. Bake for an hour. Then turn off the oven, and let the meringues sit in the oven for another 2-4 hours, or even overnight. These can be stored in an airtight container; no need for the refrigerator.

5. Heat the berries and sugar in a small saucepan, over medium-low heat. Keep the mixture bubbling slowly till it reduces and thickens to your liking. Cool it down before serving it with the meringues and vanilla ice-cream.