Meringues

1. 1

   Whip whites until foamy.

2. 2

   Gradually add sugar and whip until very, very stiff, about 5 minutes.

3. 3

   On low speed gradually add powdered sugar and whip 10 seconds.

4. 4

   Do not over mix!

5. 5

   With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes.

6. 6

   Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.

7. 7

   Whip cream with sugar until stiff.

8. 8

   Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich.

9. 9

   Tuck sliced fruit and mint leaves into cream laying meringue on its side.

10. 10

    For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.