Ingredients
- 1 cup plus 2 tablespoons superfine sugar
- 1 tablespoon cornstarch
- 4 eggs, room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla
- 1 pint (2 cups) heavy cream
- Lemon curd
- Selection of fruit, such as mango, kiwi fruit and pineapple diced
Preparation
Step 1
Preheat oven to 300 degrees and place rack in middle position. Place a sheet of parchment paper on a baking sheet. Whisk together sugar and cornstarch in a small bowl. Separate eggs and set yolks aside.
In large mixing bowl on medium-high speed, whisk egg whites with cream of tartar and salt until the beater leaves soft tracks in the foam. Begin adding sugar mixture 1 tablespoon at a time, gradually, but steadily. Once the sugar has been incorporated, add the vanilla and increase the speed to high until the meringue looks flossy and holds a stiff peak when the beater is lifted.
Drop a large spoonful of meringue onto the parchment paper and shape into a circle with a slightly depressed center. Repeat with the remaining meringue to make 8 (3 inch) shells. Or place meringue in a large pastry bag with a fluted tip and pipe 8 nests onto the paper, working from the center and raising the sides. Make small dollops with any leftover meringue to top the finished meringue or to eat separately.
Place in oven. Reduce heat to 200 degrees. Bake for 1-1/2 hours. Turn off oven and leave meringues inside to cool completely, 3 hours, or overnight.
To serve, whip cream. Place a spoonful of lemon curd in each shell, then top with whipped cream and fruit.