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Meringue Baskets With Jellied Fruit Recipe
|Cream of tartar||1 Pinch|
|Fine fruit sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1 1⁄4 Tablespoon|
|Raspberry gelatin/Strawberry gelatin||3 Ounce (1 Package)|
|Canned tropical fruit salad||15 Ounce (1 Can)|
|Heavy cream||1 Cup (16 tbs), whipped (For Serving)|
Serving size: Complete recipe
Calories 2270 Calories from Fat 784
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 55.3 g276.5%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 410.5 mg17.1%
Total Carbohydrates 368 g122.7%
Dietary Fiber 4.4 g17.7%
Sugars 109.3 g
Protein 27 g54.9%
Vitamin A 121.6% Vitamin C 25.8%
Calcium 21.5% Iron 8.3%
*Based on a 2000 Calorie diet
Draw twelve circles in pencil around a 2 1/2-3 inch tumbler on each tray and brush lightly with oil.
Empty egg whites in a large, clean bowl with cream of tartar and whisk until thick.
Whisk in sugar, adding it slowly but continuously.
The mixture should become smooth and glossy when all the sugar has been added.
Stop whisking and sift and fold in the cornstarch gently.
Place half meringue mixture into a large pastry bag with a plain or star shaped nozzle.
Starting in centre of each circle, pipe meringue around in a spiral to fill each circle and pipe rosettes around the edge.
Half mixture makes twelve meringues.
Place in a very slow oven for 1-2 hours or until firm and crisp.
Remove from paper on tray and cool on a wire rack.
Make jelly with 2 cups liquid made up from juice, drained from can of fruit, and water.
Stir in fruit salad and refrigerate covered until set.
Fill cold meringue shells with jellied fruit and serve either with a bowl of whipped cream or a blob or rosette of cream on each one.