This weeks appetizer is a light and airy meringue shell filled with strawberries and blueberries. These shells are the perfect beginning to a family meal or a dinner party. I made these shells with a rustic edge, but they can be made fancier if you need them to be. I will get a fancier version of these made by the weekend.
3 Egg Whites
1/4 teaspoon Cream Of Tartar
1 teaspoon Vanilla Extract
3/4 cup Sugar
Pour the 3 egg whites in a bowl. When you separate
the eggs, be careful not to touch the whites with your hands.
The oil from your hands can make the whites very hard to beat.
Make sure the eggs are at room temperature. Beat the whites
on low speed until they become foamy. Add the cream of
tartar and the vanilla extract. Beat until the whites begin to thicken,
then beat at medium speed, while adding the sugar in a steady stream.
Beat until the whites begin to thicken, then beat at
medium speed, while adding the sugar in a steady stream.
Continue until the whites are thicker and the whites
form stiff peaks.
This is how stiff the peaks should be.
Place a parchment paper on the cookie sheet.
We are going to make 3 1/2″ circles on the paper.
Using a cookie cutter like the one above, draw
circles with a food marker.
Each circle needs about 1/3 cup of meringue.
Place the meringue in the circle, then….
spread the meringue around to fit the circle, then….
start to form the sides and the center of the circle.
Keep forming the bowl area of the meringue.
Continue until the bowl is formed.
This recipe made 6 bowls.
Bake meringue bowls in the oven at 275 degrees for
Turn off the oven then, leave the meringue bowls
in the oven, door closed, for 1 1/2 hours.
Let the meringues sit for 15 minutes. Then loosen them
with a spatula.
Cut strawberries. Sweeten them a little with a bit of sugar.
Fill the bowls with strawberries and blueberries.
Top with whipped cream.
Thank you for joining me today!
I will see you tomorrow when we will be making
a green salad with champagne vinaigrette.
See you then!