Nectarine Meringue Crowns Recipe
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.
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