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Meringues With Lemon Sorbet And Berries

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  Meringue shell  
  Egg whites 3 (At Room Temperature)
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Vanilla 1⁄2 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.

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Meringues With Lemon Sorbet And Berries Recipe