Meringue Napoleons with Lime Ice Cream and Blackberries

Name: Meringue Napoleons with Lime Ice Cream and Blackberries
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 6
Cuisine: Global
Ingredients: 142 grams cup blackberries (about; 3 larges egg whites; 6 servings Lime ice cream; 6 servings Accompaniment: lightly sweetened whipped cream; 6 servings Garnish: confectioners sugar and finely grated fresh lime zest; 0 teaspoons salt; 2 Tbsps sugar

Need a gluten free side dish? Meringue Napoleons with Lime Ice Cream and Blackberries could be an awesome recipe to try. One serving contains 222 calories, 5g of protein, and 13g of fat. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 12 hours. A mixture of blackberries, sugar, lime zest, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 175°F and line 2 large baking sheets with parchment paper. Make a template for meringues. First, trace a 5-inch square from cardboard and cut to size. Then trace a 3-inch square in center, and cut out with X-Acto or utility knife.

Equipment you will use

Baking Paper

Baking Sheet

Knife

Oven

Beat whites with salt in a bowl with an electric mixer at medium-high speed until they just hold soft peaks. Gradually add half of sugar, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Fold in remaining sugar gently but thoroughly.

Ingredients you will need

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Spread about 1 teaspoon meringue onto corners of each piece of parchment and turn paper over, pressing on corners to adhere parchment to baking sheets.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Starting in 1 corner, place template flat against 1 baking sheet and spoon a heaping tablespoon meringue into center. Holding template down firmly, spread meringue evenly with offset spatula to fill opening, then gently lift template straight up from sheet to make a clean edge. Form 17 more meringues in same manner (9 per sheet), scraping excess meringue from template as necessary. Discard any leftover meringue.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Baking Sheet

Bake in upper and lower thirds of oven until dry to the touch, very pale, and crisp, about 1 1/4 hours. Cool meringues on sheets 5 minutes, then carefully peel meringues from parchment and transfer to racks to cool.

Equipment you will use

Oven

Purée berries with sugar (to taste) in a blender or food processor, then force through a fine sieve into a bowl to remove seeds.

Ingredients you will need

Berries

Seeds

Sugar

Equipment you will use

Food Processor

Blender

Sieve

Bowl

Sprinkle 6 meringue squares with confectioners sugar. Put 1 unsugared meringue square on each of 6 plates and top with small scoops of ice cream and berries, then cover with a sugared meringue square. Spoon a dollop of whipped cream onto each napoleon and grate a bit of lime zest over top. Divide sauce among plates.

Ingredients you will need

Powdered Sugar

Whipped Cream

Ice Cream

Lime Zest

Berries

Sauce

· Meringues (without confectioners sugar) can be made 4 days ahead and kept in an airtight container at room temperature. · Blackberry sauce can be made 1 day ahead and chilled, covered.

Ingredients you will need

Powdered Sugar

Blackberries