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+ servings

Mixed Fruit and Marshmallow Meringue Tray Bake

yield: 1 nine-inch square pan
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Special Equipment

  • a candy thermometer
  • a piping bag with a large tip (I used a tip from this set)
  • A chef's torch


For the Roasted Mixed Fruit

  • 1 pint fresh strawberries, hulled and halved
  • 1/2 pint fresh cherries, de-stemmed and pitted
  • 2 ripe medium plums, pitted and sliced into quarters
  • 2 tablespoons high-quality balsamic vinegar
  • a pinch of kosher salt

For the Marshmallow Meringue Topping

    (enough for one 9-inch square pan)

    • 1 1/2 cups granulated sugar
    • 1/4 teaspoon cream of tartar
    • 1/4 cup water
    • 3 large egg whites
    • 1 teaspoon pure vanilla extract


    For the Roasted Mixed Fruit

    • Center a rack in the oven and preheat to 400 (F).
    • In a 9-inch square pan, combine 1 pint halved strawberries, 1/2 pint fresh cherries, and the sliced plums. Drizzle 2 tablespoons balsamic vinegar over the fruit mixture, before sprinkling with a pinch of kosher salt. Use a rubber spatula to mix and toss the fruit, coating the fruit with the balsamic vinegar.
    • Transfer the pan into the preheated oven and bake for 20 minutes, until the fruit softens and turns juicy. Remove from the oven and allow to cool on a wire rack completely. As the fruit cools, it should thicken and set.

    For the Marshmallow Meringue Topping

    • Once the fruit has cooled to room temperature, make the marshmallow meringue topping. In a medium, heavy bottom saucepan over medium-low heat, combine 1 1/2 cups granulated sugar, 1/4 teaspoon cream of tartar and 1/4 cup of water. Whisk constantly until the sugar starts to dissolve, continuing to do so until the mixture reaches 240 (F) as measured by a candy thermometer. When the mixture reaches 240 (F), it should be syrupy. Immediately transfer to a heatproof liquid measuring cup and work quickly to make sure that it maintains its temperature.
    • In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 3 large egg whites and 1 teaspoon pure vanilla extract. With the mixture on medium speed, slowly pour the fresh sugar syrup down the side of the mixer bowl. When all the syrup is added, turn the mixer speed to medium-high and whisk until the icing becomes thick and holds a firm peak. Continue to whisk until the icing is just slightly warm and very thick, about 10 minutes total. DO NOT CONTINUE TO BEAT FOR LONGER THAN 10 MINUTES, otherwise the icing will thicken too much, become cement-like and impossible to spread and pipe.
    • Use immediately by transferring to a piping bag with a large round tip. Pipe several dollops of marshmallow meringue on to top of the baked fruit. Use a chef's torch to brown the dollops. Serve immediately — the meringue doesn't keep well overnight and tends to deflate after 24 hours.