4 egg whites (room temperature)
pinch of salt
3/4 C sugar
1 tsp cornstarch
1 tsp lemon juice
1 1/2 C whipping cream
1/4 c sour cream
2 Tbsp sugar (or to taste)
1 tsp vanilla extract
Fresh fruit of your choice: strawberries and kiwi; strawberries and blueberries, raspberries and peaches; whatever you have on hand and whatever you enjoy.
1. Preheat oven to 225
2. Line two cookie sheets with wax paper.
3. Whip the egg whites and salt until frothy.
4. Add the sugar a little at a time and keep beating until egg whites form stiff peaks. Fold in cornstarch and lemon juice.
5. Spread the meringue onto the cookie sheets, shaping them like little nests using the back of a spoon.
6. Bake for 1 1/2 hours. Check them after 20-25 minutes and turn the oven down if they are turning brown. They would be dry and crisp when done.
7. Remove from wax paper and cool on a rack.
8. Whip cream and when thick, add in the sour cream sugar and vanilla.
9. Pile the cream and then fruit on top of the meringues.
13 comments:
drooling.
There goes my diet. Yikes!
Pete, and so you should be.
We're Doomed, All things considered, it really is quite healthy. Not too much sugar, no wheat. A well deserved indulgence.
Afternoon, Nomad. I have everything I need...just popped back for the recipe (I've never done meringues). I'll have to get back with you on how it goes though...as this looks to take a bit to set up. If all goes well, we'll be savoring strawberry-blueberry meringues after frisbee this evening. Thanks!
Fool, It's so easy. After you've done it once, you'll be able to do it in your sleep. Hope you enjoy.
I had no idea a meringue would bake that long!
It sure looks yummy, tho.
Pamela, Sometimes meringue is baked quickly, but then it usually has a very chewy texture. This is baked so that it's dry and instantly melts in your mouth.
This has got to be way better than the overpriced macarons I purchased yesterday. Fresh fruit? You bet!
On another note....I came across some info on a Kootenai tomato? Are you familiar with it? Given the name, I figured that they originated from your neck of the woods.
Wow Carla, how impressed I am to see such a wonderful blog set up and equally a post which helps my waistline
I guess I am a Nomad of blogs am in the process of setting up yet a new blog (will it be wordpress or blogger) Decisions again.
It was delish, Nomad. I was a little questioning as I added the sour cream...as it just didn't seem right at the moment...but it all adds up to yum in the end. Thanks! The recipe is a keeper. :)
Rowena, I have no idea about the tomato. Tomatoes aren't native to this area, but maybe it's a hybrid from around here. I'll be on the look out for it now.
Peter, Nice to see you around again and I am glad to here you're setting up shop with your blog again. It's a nice past-time.
Fool, I know that most people wouldn't think of it, but I love putting a bit of sour cream in my whipped cream. It makes it a bit tangier, a little richer and is just all goodness. If you check out the mousse recipe, there is sour cream in with the whipped cream there as well.
Ah, I took your suggestion on the mousse, and waited for the next recipe. I'm saving that one for when the winter chill returns. The Greek salad sounds like a winner. I'll try that for the next venture. Thanks!
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