Strawberry meringue tarts

1 servings

Ingredients

Quantity Ingredient
3 Egg whites 3
¼ teaspoon Cream of tartar 1 mL
½ cup Granulated sugar or superfine sugar 125
; mL
½ teaspoon Vanilla 2 mL
2 cups Sliced strawberries 500 mL
3 tablespoons Granulated sugar; divided 45 mL
1½ cup Soft yogurt cheese; thick yogurt or
; raspberry sorbet
; 375 mL
1 tablespoon Orange liqueur or rum; optional 15 mL
2 tablespoons Sifted icing sugar 25 mL
6 Whole strawberries 6
6 Sprigs fresh mint 6

Directions

MERINGUES

FILLING

GARNISH

Preheat oven to 375F/190C. For meringues, beat egg whites with cream of tartar until light. Beat in ½ cup/125 mL sugar gradually until stiff peaks form. Beat in vanilla.

Trace 12 3-inch/7½ cm circles on parchment paper-lined baking sheets.

Spread meringue inside circles. Place meringues in oven and turn off heat immediately. Allow to rest in oven for 6 hours or overnight. Freeze if not using right away.

For filling, combine sliced berries with 1 tbsp/15 mL sugar and allow to marinate for 30 to 60 minutes.

Combine yogurt cheese with remaining 2 tbsp/25 mL sugar and liqueur just before using.

Set one meringue on each of 6 serving plates. Top with berries.

Spoon yogurt cheese on top. Place remaining meringues on top and dust with icing sugar. Garnish with whole berries and fresh mint. Serve immediately.

Converted by MC_Buster.

NOTES : Meringues can be fussy to make on the best of days. Perfect meringues are supposed to be crisp and crunchy. But this dish actually works better when the meringues are slightly chewy. This recipe, from "Simply HeartSmart Cooking" makes 6 servings.

Converted by MM_Buster v2.0l.

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