Glazed Fruit Meringues Recipe
Ingredients
| Egg whites | 2 | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Dash of ground cardamom | ||
| Fruits | 1 Can (10oz) | |
| Red food coloring | ||
Directions
1. Line a large cookie sheet with brown paper; draw 16 two-inch rounds, 2 inches apart, on paper. (A regular water glass makes a handy pattern.)
2. Beat egg whites with lemon juice until foamy-white and double in volume in a small bowl. Sprinkle in sugar, 1 tablespoon at a time, beating all the time until sugar completely dissolves and meringue stands in firm peaks; beat in vanilla.
3. Attach a fancy tip to a pastry bag; spoon meringue into bag. Starting at centers of rounds drawn on paper, press out meringue in circles, building up outer edge to form small shells. (If you do not have a pastry bag, spread 2 tablespoons meringue onto each circle, building up edge.)
4. Bake in very slow oven (250°) 1 hour, or until delicately golden. Cool on cookie sheet 5 minutes; loosen carefully from paper with a spatula; place on wire racks to cool.
5 About an hour before serving, mix cornstarch and cardamom in a small saucepan. Drain syrupfrom fruits and blend into cornstarch mixture until smooth.
6 Cook, stirring constantly, until mixture thickens and boils 3 minutes; remove from heat. Stir in a drop or two food coloring to tint rosy red; cool.
7 Halve any large pieces of fruit; arrange pieces in meringue shells. Brush fruits with tinted syrup to glaze lightly.
2. Beat egg whites with lemon juice until foamy-white and double in volume in a small bowl. Sprinkle in sugar, 1 tablespoon at a time, beating all the time until sugar completely dissolves and meringue stands in firm peaks; beat in vanilla.
3. Attach a fancy tip to a pastry bag; spoon meringue into bag. Starting at centers of rounds drawn on paper, press out meringue in circles, building up outer edge to form small shells. (If you do not have a pastry bag, spread 2 tablespoons meringue onto each circle, building up edge.)
4. Bake in very slow oven (250°) 1 hour, or until delicately golden. Cool on cookie sheet 5 minutes; loosen carefully from paper with a spatula; place on wire racks to cool.
5 About an hour before serving, mix cornstarch and cardamom in a small saucepan. Drain syrupfrom fruits and blend into cornstarch mixture until smooth.
6 Cook, stirring constantly, until mixture thickens and boils 3 minutes; remove from heat. Stir in a drop or two food coloring to tint rosy red; cool.
7 Halve any large pieces of fruit; arrange pieces in meringue shells. Brush fruits with tinted syrup to glaze lightly.
Chef
