Grease four 150ml ramekins with butter.
Heat 40g butter, gooseberries, and 50g sugar in a pan over medium heat until melted and dissolved.
Simmer the mixture for 6 to 8 minutes until fruit breaks down and let cool for 5 minutes.
Preheat the oven to 190°C.
Whisk egg whites in a bowl until stiff peaks form.
Whisk in 100g sugar gradually and add vanilla extract until the meringue is glossy.
Beat the egg yolks into the cooled gooseberry mixture.
Spoon the fruit mixture into ramekins and top with the meringue mixture.
Bake on a tray for 12 to 15 minutes until set and golden brown.