MERINGUES
3 Egg whites 3
1/4 ts Cream of tartar 1 mL
1/2 c Granulated sugar or
-superfine sugar 125
; mL
1/2 ts Vanilla 2 mL
FILLING
2 c Sliced strawberries 500 mL
3 tb Granulated sugar; divided 45
-mL
1 1/2 c Soft yogurt cheese; thick
-yogurt or
; raspberry sorbet
; 375 mL
1 tb Orange liqueur or rum;
-optional 15 mL
2 tb Sifted icing sugar 25 mL
GARNISH
6 Whole strawberries 6
6 Sprigs fresh mint 6
Preheat oven to 375F/190C. For meringues, beat egg whites with cream of
tartar until light. Beat in 1/2 cup/125 mL sugar gradually until stiff
peaks form. Beat in vanilla.
Trace 12 3-inch/7.5 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.
Yields
1 servings