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1
Pink Meringue Shells: Heat oven to 200 degrees.
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2
Line two baking sheets with parchment paper, and lightly butter.
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3
Place egg whites in the bowl of electric mixer with the whisk attachment.
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4
Beat on medium speed till soft peaks begin to create.
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5
Add in food coloring.
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6
Gradually add in granulated sugar, and beat till stiff, but not dry.
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7
Slowly add in confectioners' sugar, and mix in with a rubber spatula.
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8
Transfer meringue mix to a pastry bag fitted with a #6 large star tip.
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9
Pipe the meringue into 3-inch round disks.
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Then pipe two layers of meringue around the edges of each disk to create a shell.
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11
Transfer to oven, and bake till dry, about 1 1/2 to 2 hrs.
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12
Remove from oven, and carefully separate the meringue shells from the parchment paper, and cold on a wire rack.
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13
(Makes 8 to 10 shells)
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14
Press avocados through a sieve into a large bowl, using a rubber spatula.
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15
Add in sherry and 1/2 c. sugar.
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16
Stir to combine.
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17
Whip heavy cream with remaining 1/2 c. sugar till soft peaks form.
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18
Fold whipped cream into avocado mix.
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19
Divide between meringue shells.
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20
Top with one or possibly more garnishes, if you like.
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21
This recipe yields 6 servings.
