Cocoa Meringue Shells with Glazed Fresh Fruits

Name: Cocoa Meringue Shells with Glazed Fresh Fruits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters blueberries; 0 teaspoons cream of tartar; 3 larges egg whites (at room temperature); 118 milliliters thinly sliced peeled kiwifruit; 8 orange sections; 8 servings Pastry Cream; 1 Tbsp currant jelly, melted; 118 milliliters sugar; 2 Tbsps sifted unsweetened cocoa; 1 teaspoons vanilla extract

Cocoa Meringue Shells with Glazed Fresh Fruits is a gluten free, dairy free, and fodmap friendly side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 252 calories, 7g of protein, and 6g of fat. This recipe serves 8. If you have sugar, pas

Instructions

Preheat oven to 22

Equipment you will use

Oven

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Cocoa Powder

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Blender

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.

Ingredients you will need

Egg Whites

Bake at 225 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.

Ingredients you will need

Pastry Cream