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Cocoa Meringue Shells with Glazed Fresh Fruits

Yield 8 servings (serving size: 1 meringue, 2 tablespoons pastry cream, 1 orange section, 1 kiwi slice, 1 1/2 teaspoons blueberries)
Any combination of fruits can be used with these airy meringues.

Ingredients

  • 3 large egg whites (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons sifted unsweetened cocoa
  • Pastry Cream
  • 8 orange sections
  • 1/2 cup thinly sliced peeled kiwifruit
  • 1/4 cup blueberries
  • 1 tablespoon currant jelly, melted
  • 2 teaspoons unsweetened cocoa (optional)

Nutrition Information

  • calories 139
  • caloriesfromfat 9 %
  • fat 1.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.8 g
  • carbohydrate 26.2 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 28.9 mg
  • sodium 45 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 225°.

  2. Place parchment paper over a large baking sheet. Draw 8 (3-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape. Beat egg whites, vanilla, and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold 2 tablespoons cocoa into mixture.

  3. Divide 1/2 cup egg white mixture evenly among the 8 drawn circles. Using the back of a spoon, shape egg white mixture into nests with 1-inch sides. Bake at 225° for 1 1/2 hours or until dry. Turn oven off; let meringues cool in oven at least 12 hours. Carefully remove meringue nests from paper. Fill each meringue with Pastry Cream; top with fruit. Gently brush fruit with jelly. Sprinkle 1/8 teaspoon cocoa over each serving, if desired.