Meringue Bowl with Sorbet and Fruit

1. 1

   Preheat the oven to 300.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Using a plate as your guide, draw an 11-inch circle on the paper.

4. 4

   Turn the paper over.

5. 5

   In a large heatproof bowl, combine the egg whites, sugar and cream of tartar.

6. 6

   Set the bowl over 1 inch of simmering water and stir constantly until the whites are very warm and the sugar is completely dissolved, about 5 minutes.

7. 7

   Remove from the heat.

8. 8

   Using an electric mixer, beat the egg whites until they form stiff, glossy peaks.

9. 9

   Transfer the meringue to the outlined circle and use a rubber spatula to shape it into a wide-rimmed bowl with a 1-inch-thick base.

10. 10

    Bake for 15 minutes.

11. 11

    Reduce the oven temperature to 250 and bake for 1 1/2 hours longer, or until the meringue is light brown and crisp.

12. 12

    Let cool completely.

13. 13

    Carefully lift the bowl off the paper and transfer to a platter.

14. 14

    Fill with scoops of the sorbet and berries and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.