If you thought chocolate mousse was a good deal, you're in for an even better one. Light airy meringues topped with cream and fruit has become my new summer favorite. Seriously, I could eat one a day. And even better, they are so easy and way less finicky than the mousse to make. Let's hear it for MMMMmmmmm marvelous, mellow, meringues. Today was brought to you by the letter M.
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.