Cocoa Meringue Shells with Glazed Fresh Fruits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Any combination of fruits can be used with these airy meringues. Ingredients:
3 large egg whites (at room temperature) |
1/2 teaspoon vanilla extract |
1/8 teaspoon cream of tartar |
1/2 cup sugar |
2 tablespoons sifted unsweetened cocoa |
pastry cream |
8 orange sections |
1/2 cup thinly sliced peeled kiwifruit |
1/4 cup blueberries |
1 tablespoon currant jelly, melted |
2 teaspoons unsweetened cocoa (optional) |
Directions:
1. Preheat oven to 225°.
2. Place parchment paper over a large baking sheet. Draw 8 (3-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape. Beat egg whites, vanilla, and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold 2 tablespoons cocoa into mixture.
3. Divide 1/2 cup egg white mixture evenly among the 8 drawn circles. Using the back of a spoon, shape egg white mixture into nests with 1-inch sides. Bake at 225° for 1 1/2 hours or until dry. Turn oven off; let meringues cool in oven at least 12 hours. Carefully remove meringue nests from paper. Fill each meringue with Pastry Cream; top with fruit. Gently brush fruit with jelly. Sprinkle 1/8 teaspoon cocoa over each serving, if desired.
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