Any combination of fruits can be used with these airy meringues.

Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
8 servings (serving size: 1 meringue, 2 tablespoons pastry cream, 1 orange section, 1 kiwi slice, 1 1/2 teaspoons blueberries)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 225°.

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  • 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.

  • 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.

Nutrition Facts

139 calories; calories from fat 9%; fat 1.3g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 3.8g; carbohydrates 26.2g; fiber 1.3g; cholesterol 0mg; iron 28.9mg; sodium 45mg; calcium 53mg.
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