Cocoa Meringue Shells with Glazed Fresh Fruits
By Dglmedia
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 (recipe follows)
- 8 orange sections
- 1/2 cup thinly sliced peeled kiwifruit
- 1/4 cup blueberries
- 1 tablespoon currant jelly melted
- 2 teaspoons unsweetened cocoa (optional)
- PASTRY CREAM
- 1 cup 1% low-fat milk
- 3 tablespoons sugar
- 4 teaspoons cornstarch
- 1 large egg
- 1/2 teaspoon vanilla extract
Details
Servings 1
Preparation
Step 1
Preheat oven to 225º.
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 225º 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.
Serving Size: 1 meringue, 2 tablespoons pastry cream, 1 orange section, 1 kiwi slice, 1 1/2 teaspoons blueberries
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To Make Pastry Cream: Combine all ingredients except vanilla in top of a double boiler; cook over simmering water 8 minutes or until thick, stirring constantly with a whisk. Remove from heat; stir in vanilla. Pour into a bowl; cover surface of cream with plastic wrap. Chill.
Yield: 1 cup
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