Tutti Fruity Meringue Bowls Recipes

Steps:

• 1. Preheat oven to 250 degrees.
• 2. Beat egg whites on high speed with electric mixer until soft peaks form.
• 3. Add sugar very slowly (about a teaspoon at a time), continuing to beat on high until mixture is stiff and glossy.
• 4. Beat in extract.
• 5. Stir in nuts and cranberries by hand.
• 6. Spoon eight heaps of meringue onto one parchment-lined baking sheet and seven onto another, making fifteen circles all together.
• 7. Heap up the edges of each circle to form a slight bowl shape.
• 8. Bake at 250 degrees for 40-45 minutes or until dry to the touch.
• 9. Allow to cool on the sheets.
• 10. Up to three hours before serving, spoon fruit filling into meringue "bowls."
• 11. Melt white chocolate according to package directions.
• 12. Drizzle over the fruit topping.
• 13. Unfilled meringues can be covered and stored for several days. Filled meringues will get soggy if held over to the next day. If your family is not fond of nuts, substitute 1/2 cup chocolate chips to stir into the meringues.

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Steps:

• In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• Stir in egg yolks and yogurt until well blended.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Cover and chill thoroughly.
• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• Turn off oven.
• Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• To serve, spread chilled custard evenly over baked meringue shell.
• Arrange fruits in a decorative pattern over custard.
• Cut into wedges and serve immediately.

Steps:

• For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside.
• For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
• Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
• Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
• Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. , Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.