Meringue Nests with Tropical Fruit

By rickfanciullo

Ingredients

• 1 cup plus 2 T's superfine sugar
• 1 T cornstarch
• 4 eggs, room temp
• 1/2 t cream of tartar
• Pinch of salt
• 1 t vanilla
• 1 pint (2 cups) heavy cream
• Lemon curd
• Fruit - mango, kiwi and diced pinapple

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 300 degrees

2. Place the oven rack in middle position. Put parchment paper on cooking sheet

3. Whisk sugar and cornstarch in a small bowl. Separate egg yolks and whites and set aside

4. In a large mixing bowl on medium high speed, whisk egg whites and cream of tartar and salt until the beater leaves soft tracks in the foam. Begin adding sugar mixture (sugar and cornstarch) one tablespoon at a time, gradually, but steadily. Once sugar has been incorporated, add the vanilla and increase speed of blender to high until the meringue looks glossy and holds a stiff peak when the beater is lifted.

5. Drop a large spoonful of meringue onto the parchment paper and shape into a 3 inch circle with a slightly depressed center (like a shell). Repeat until 8 circles are prepared. NOTE, if left over meringue, make into little kisses as a topping.

6. Place in the oven and reduce heat to 200. Bake for 1 1/2 hours. Turn off the oven and leave in the oven to cool (about 3 hours or over night)

7. To Serve, place a spoonful of lemon curd in each shell, top with whipped cream and fruit.