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Fruit-Filled Meringue Shells

southern.chef's picture
Ingredients
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Superfine sugar 1⁄2 Cup (8 tbs)
  Sliced strawberries 1 1⁄3 Cup (21.33 tbs)
  Blueberries 1 1⁄3 Cup (21.33 tbs)
  Raspberries 1 1⁄3 Cup (21.33 tbs)
  Sweetened whipped cream 1 Tablespoon
Directions

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Sprinkle cream of tartar, salt, and flavorings over egg whites; continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with aluminum foil.
Drop meringue mixture by rounded 1/2 cupfuls onto baking sheet.
Working quickly, smooth meringues into 3 1/2-inch circles using the back of a spoon.
Form a well in center of each meringue by pushing excess meringue up to the edges.
Bake at 225° for 1 hour.
Turn off oven, and cool meringues in oven at least 8 hours.
Combine fruit; spoon 1/2 cup fruit into each meringue shell.
Top with a dollop of whipped cream.
Serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
8

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