Meringue Baskets With Jellied Fruit
|Cream of tartar||1 Pinch|
|Fine fruit sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1 1⁄4 Tablespoon|
|Raspberry gelatin/Strawberry gelatin||3 Ounce (1 Package)|
|Canned tropical fruit salad||15 Ounce (1 Can)|
|Heavy cream||1 Cup (16 tbs), whipped (For Serving)|
Cover two large baking trays with greaseproof paper.
Draw twelve circles in pencil around a 2 1/2-3 inch tumbler on each tray and brush lightly with oil.
Empty egg whites in a large, clean bowl with cream of tartar and whisk until thick.
Whisk in sugar, adding it slowly but continuously.
The mixture should become smooth and glossy when all the sugar has been added.
Stop whisking and sift and fold in the cornstarch gently.
Place half meringue mixture into a large pastry bag with a plain or star shaped nozzle.
Starting in centre of each circle, pipe meringue around in a spiral to fill each circle and pipe rosettes around the edge.
Half mixture makes twelve meringues.
Place in a very slow oven for 1-2 hours or until firm and crisp.
Remove from paper on tray and cool on a wire rack.
Make jelly with 2 cups liquid made up from juice, drained from can of fruit, and water.
Stir in fruit salad and refrigerate covered until set.
Fill cold meringue shells with jellied fruit and serve either with a bowl of whipped cream or a blob or rosette of cream on each one.