Meringues With Raspberries And Frozen Yogurt
|Egg whites||3 Large (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Raspberry jam||1 Cup (16 tbs)|
|Frozen non fat vanilla yogurt||1 1⁄2 Cup (24 tbs)|
|Raspberries||3 Cup (48 tbs) (Fresh Or Thawed, Frozen)|
Preheat oven to 275. degrees
Line a baking sheet with parchment paper, brown paper, or foil.
Place the egg whites in the bowl of an electric mixer.
Beat at medium speed until foamy.
Add cream of tartar. Increase mixer speed to high. Add vanilla.
Gradually add sugar, 1 tablespoon at a time, beating constantly for about 5 minutes or until stiff, but not dry, shiny peaks form.
Place 8 large spoonfuls of the mixture, evenly spaced, on a baking sheet.
With the back of a spoon, form the meringue into small nestlike shapes about 3 inches in diameter.
Bake for 1 hour or until crisp and firm.
While still warm, remove from baking sheet and cool on a rack.
Gently heat the all-fruit jam in a small saucepan.
Spoon frozen yogurt into the bottom of each meringue shell and top with raspberries.
Spoon warm jam over raspberries.
Variation You can substitute powdered meringue for the egg whites.
Powdered meringue is available where baking supplies are sold.