Meringue Kisses with Passion-Fruit Fool

Name: Meringue Kisses with Passion-Fruit Fool
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 16
Cuisine: Global
Ingredients: 177 milliliters confectioners sugar; 8 larges egg whites; 2 teaspoons unflavored gelatin; 473 milliliters superfine granulated sugar; 237 milliliters chilled heavy cream; 177 milliliters thawed frozen passion-fruit pulp; 1 teaspoons salt; 118 milliliters sour cream

Meringue Kisses with Passion-Fruit Fool might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 204 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. It is a good option if you're following a gluten free diet. A mixture of confectioners sugar, salt, cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Preheat oven to 175°F and line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

Ingredients you will need

Sugar

Salt

Equipment you will use

Hand Mixer

Blender

Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)

Equipment you will use

Baking Sheet

Pastry Bag

Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.

Equipment you will use

Oven

Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..

Equipment you will use

Oven

Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.

Ingredients you will need

Gelatin

Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.

Ingredients you will need

Gelatin

Water

Equipment you will use

Frying Pan

Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.

Ingredients you will need

Powdered Sugar

Cream

Sour Cream

Serve fool with meringues.

• Meringues keep in an airtight container at room temperature 3 days.• You can substitute 20 fresh passion fruit for the pulp. Halve them and force their pulp through a sieve, discarding seeds.

Ingredients you will need

Passion Fruit