Meringue With Balsamic Reduction And Greek Yogurt

1. 1

   ["Preheat the oven to 275F

2. 2

   Line 2 baking sheets with Parchment Paper

3. 3

   Whip Egg Whites with Salt until it forms stiff peaks", "Add Sugar 1 tbsp at a time until the mixture is shiny and stiff

4. 4

   When half the sugar is incorporated, beat in the vanilla, cream of tartar and cornstarch", "Add the remaining sugar until all of the sugar is incorporated

5. 5

   Place the mixture in the pastry bag or a Ziploc bag", "Pipe into 6 or 8 mounds, about 2 inches apart

6. 6

   Place in the oven and bake till crisp, about 1 hour", "Topping-

7. 7

   Place Heavy Cream and Yogurt in a bowl and whip it to soft peaks

8. 8

   Place the Meringue and top with the yogurt cream

9. 9

   Spoon the fruit and drizzle the balsamic reduction around and on top", "Balsamic Reduction

10. 10

    Place 1 cup of Balsamic Vinegar in a pan and boil it until it is reduced by half

11. 11

    The Vinegar has an inherent sweet taste to it but if you would like little bit more sweetness to it, add a tablespoon sugar to it before reducing it."]

* Per serving · 4 servings · Values may vary.

No additional tips available.