Recipe courtesy of Gale Gand
Meringues
- Level: Easy
- Yield: 40 pieces or 20 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 54
- Sodium
- 49
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
Ingredients
1 cup egg whites, room temperature
1 cup sugar
1 cup powdered sugar
2 cups heavy cream
2 teaspoons sugar
10 strawberries, cut in half
1 kiwi, peeled and sliced
20 blueberries
20 mint leaves
Directions
- Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!
- With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
- Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.