Meringues With Lemon Sorbet And Berries Recipe
Ingredients
| Meringue Shells | ||
| 3 egg whites, at room temperature | ||
| Cream of tartar | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Lemon juice | 1/2 Teaspoon | |
| Mixed berries | 2 Cup (16 tbs), sliced (Filling) | |
| Sugar | 1 Tablespoon (Filling) | |
| 2 cups lemon sorbet | ||
Directions
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.
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.
Chef
