Ingredients - Meringue:
6 egg whites
1/2 tsp cream of tarter
1 1/2 cups sugar
2 tsp vanilla
Ingredients - Blueberry Filling:
3 tbsp sugar
3 tbsp cold water
2 tsp corn starch
1 ½ cups blueberries
Raspberries
Utensils:
Glass bowl (not plastic)
Electric beater
2 stainless spoons
Measuring spoons stainless
Parchment paper
Cookie sheet
Directions Meringue Shells:
1. Heat oven to 275⁰
2. Cover cookie sheet with parchment paper
3. Beat egg whites and cream of tartar until foamy
4. Beat in sugar (add slowly, about 1 tbsp at a time)
5. Mixture should be stiff and shiny
6. Drop meringue onto brown paper and shape into shells with 2 spoons
7. Bake for 1 hour - do not open oven door
8. Let sit in oven for another 1 ½ - 2 hours - do not open oven door
9. Take out of oven and let cool away from any draft
10. Right before serving, fill with blueberry filling and top with raspberries
Directions Blueberry Filling:
1. Thoroughly mix sugar, cold water and corn starch in small saucepan
2. Bring to slow boil over low heat
3. Gently cook until the mixture thickens
4. Turn off heat
5. Add blueberries and stir so all blueberries are coated
6. Let cool, store in refrigerator
Негізгі бет Meringue Treats - Red, White & Blue
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