Nectarine Meringue Crowns Recipe
This Nectarine Meringue Crowns looks feels and tastes great all at the same time. What else one can ask for? This is the most comforting Dessert recipe I have come across. Is there a higher crime than reading about this Nectarine Meringue Crowns and not trying it out?
Ingredients
2 egg whites
1/8 teaspoon each cream of tartar and ground nutmeg
2/3 cup sugar
1 can (6 ounces) frozen cranberry juice concentrate, thawed
1/2 cup water
1 1/2 tablespoons cornstarch
5 fresh California nectarines, sliced
Directions
Preheat oven to 250°F.
Place egg whites in medium bowl; add cream of tartar and nutmeg.
Beat with electric mixer until foamy.
Gradually add sugar, beating constantly until stiff and glossy.
Divide egg mixture into 6 equal mounds on baking sheet.
With back of spoon, shape into round tarts.
Bake 1 hour.
Cool.
Pour concentrate into saucepan.
Stir in water and cornstarch.
Cook until sauce is thickened and clear, stirring constantly.
Cool.
Fill each meringue tart with 1/2 cup nectarine slices.
Spoon sauce over fruit.
Place egg whites in medium bowl; add cream of tartar and nutmeg.
Beat with electric mixer until foamy.
Gradually add sugar, beating constantly until stiff and glossy.
Divide egg mixture into 6 equal mounds on baking sheet.
With back of spoon, shape into round tarts.
Bake 1 hour.
Cool.
Pour concentrate into saucepan.
Stir in water and cornstarch.
Cook until sauce is thickened and clear, stirring constantly.
Cool.
Fill each meringue tart with 1/2 cup nectarine slices.
Spoon sauce over fruit.
