Fruit Filled Meringue Shells
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Frozen unsweetened raspberries||1 Cup (16 tbs), thawed|
|Whipped topping||1 Cup (16 tbs)|
|Peeled sliced peaches/A combination of fresh fruit||3 Cup (48 tbs)|
Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
Meanwhile, cover a baking sheet with plain brown paper.
Draw six 3-inch circles on the paper. For meringue, add vanilla and cream of tartar to egg whites.
Beat with an electric mixer on medium speed till soft peaks form (tips curl).
Add 2/3 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 7 minutes).
To make shells, pipe meringue through a pastry tube onto the circles on the brown paper, building the sides up to form shells or, use the back of a spoon to spread the meringue over the circles, building the sides up.
Bake in a 300° oven for 35 minutes.
Turn off the oven.
Let meringue shells dry in the oven, with the door closed for 1 hour.
Remove the meringue shells from the baking sheet.
Store in an airtight container.
For raspberry sauce, in a blender container or food processor bowl, puree berries then press berries through a fine sieve.
In a saucepan stir together 2 tablespoons sugar and cornstarch.
Add pureed berries.
Cook and stir berry mixture till thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from the heat.
Cover surface and chill sauce about 1 hour.
Prepare Whipped Topping as directed.
Fill each meringue shell with 1/2 cup of the fruit.
Dollop with Whipped Topping and drizzle with raspberry sauce.