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Fruit Filled Meringue Shells

Fruit Filled Meringue Shells

Fruit Filled Meringue Shells


3 Egg Whites

1/4 Teaspoon cream of tarter

1/8 Teaspoon salt

1/4 Teaspoon vanilla extract

1/4 Teaspoon almond extract

1/2 Cups superfine sugar

1 1/3 Cups sliced fresh strawberries

1 1/3 Cups fresh blueberries

1 1/3 Cups raspberries

Sweetened whip cream


Beat egg whites (room temp) at high speed of electric mixer until foamy. Sprinkle cram of tarter, salt and flavorings over egg whites: continue beating until soft peaks form. Gradually add sugar, 1 Tablespoon at a time, beating until stiff peaks form. Line a baking sheet with aluminum foil. Drop meringue mixture by rounded 1/2 cups onto baking sheet. Working quickly, smooth meringue into 3 1/2 circles using the back of a spoon. Form a well in Center of each meringue by pushing excess meringue up to the edges. Bake at 225’F. for 1 hour. Turn off oven. Cool meringues in oven 8 hours. Combine fruit: Spoon 1/2 Cup of fruit into each shell. Top with a dollop of whipped cream. Serve immediately: Yield 8 servings.


I add 2 Tablespoon brandy on cognac to cream.






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