Meringue in the New Year!

One of my guests requested this recipe, so here it is. I recently served some meringue baskets with fresh whipped cream and berries.  It is a great light dessert, looks elegant and is very easy to make, with many variations.  I love sharing recipes as I believe good food is meant to be shared. So, if I can’t prepare something delicious you, I am happy to share the recipe.

Preheat oven to 225°

2/3 C powdered sugar

1/2 C egg whites approximately 4 eggs (room temperature)

1/3 C granulated sugar

Using a very clean bowl and utensils mix egg whites on low until frothy, add 2 T granulated sugar and whip till soft peaks form.  With mixer on low, add sifted powdered sugar and remaining granulated sugar.  Increase speed to medium/medium high, whip until stiff glossy peaks.

At this stage on a parchment lined sheet tray you can:

Put into a bag and pipe into disks or baskets

Drop by spoonfuls “dollop cookies”

Drop by spoonfuls and hollow out to make “nests”

Cook in oven for 60 to 80 minutes, will be dried out and crisp no color. Shut off oven and leave meringues in to cool down and dry out (2 plus hours). Store in an airtight container (can be stored for days before filling).

These are best made on a dry day.

 There are many ways to finish:

You may dip in chocolate

You may fill the basket with fresh whipping cream (heavy whipping cream, vanilla, powdered sugar and granulated sugar whipped to stiff peaks-sugar to taste) and berries assemble no more than 3 hours before being served

Layer discs to make individual napoleons or large discs for a cake; layer with berries/fruit and fresh whipping cream or pastry cream and berries/fruit

If you brush the meringues with tempered chocolate it will help to make a seal between the meringue and fillings allowing the dessert to be assembled earlier without fear of becoming soggy.