Meringues With Lemon Sorbet And Berries
|Egg whites||3 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Sliced mixed berries||2 Cup (32 tbs), sliced (Such As Blackberries, Raspberries, Blueberries Or Strawberries)|
|Sugar||1 Tablespoon (Filling)|
|Lemon sorbet||2 Cup (32 tbs) (Filling)|
To make the meringue shells: In a large bowl, combine the egg whites, cream of tartar and salt.
Beat with an electric mixer until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at a time.
Beat in the vanilla and lemon juice, stopping occasionally to scrape down the sides of the bowl, until the sugar is dissolved and the meringue is stiff and shiny.
Cover a large baking sheet with parchment paper.
Drop 4 large spoonfuls of meringue, evenly spaced, on the prepared baking sheet.
With the back of a spoon, form the meringue into little nests.
Bake at 225° for 1 hour.
Turn the oven off and let the meringues rest inside with the door closed for 1 hour.
Cool the meringues on a wire rack.
To make the filling: Toss the berries with the sugar.
Fill each shell with a scoop of sorbet and top with berries.