Mini Meringue Pedestals

These dainty cup-shaped meringues contain a sweetened whipped cream surprise.

Ingredients:

Meringues
3	egg whites, room temperature
1/2	tsp (2 mL) cream of tartar
1	jar (7.5 oz/213 g) marshmallow cream
1/4	tsp (1 mL) Double-Strength Vanilla
Filling and Garnish
1	cup (250 mL) heavy whipping cream
1/4	cup (50 mL) powdered sugar
1	tsp (5 mL) Double-Strength Vanilla
1	pint fresh raspberries
	Fresh mint leaves

1. Preheat oven to 200°F (100°C). Line two Cookie Sheets with Parchment Paper; set aside. In Stainless (4-qt./4-L) Mixing Bowl, beat egg whites on high speed of electric hand mixer until frothy; add cream of tartar. Continue beating until soft peaks form. Add marshmallow cream and vanilla; beat until mixture is glossy and stiff peaks form.
2. Spoon about half of the meringue batter into a large lightweight plastic food storage bag (see Chef’s Corner). Twist top of bag; trim 1/2 in. (1 cm) off corner with Professional Shears. To form pedestal base, starting 1/2 in. (1 cm) from edge of Cookie Sheet, pipe a small round of meringue, 1/2 in. (1 cm) in diameter, onto Cookie Sheet. Pipe a ring of meringue around the edge of the base and spiral upward and around two more times, forming a tiny cup; repeat with remaining meringue in six rows of six pedestals each, refilling bag as needed and filling both Cookie Sheets. Bake 30 minutes or until meringues are dry. Turn oven off, leaving meringues in oven; let stand 2 hours or overnight.
3. For filling, place cream into Stainless (2-qt./2-L) Mixing Bowl; using clean beaters, beat on medium-high speed until slightly thickened. Add sugar and vanilla; beat until soft peaks form. Attach round tip to Easy Accent® Decorator; fill with cream filling. Pipe cream filling evenly into meringue cups. Garnish each cup with a raspberry and a mint leaf.

Yield: 6-7 dozen meringues

Nutrients per serving: Calories 25, Total Fat 1.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 3 g, Protein 0 g, Sodium 5 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1/4 starch (1/4 carb)

Cook's Tips: It is important to use a lightweight plastic food storage bag, rather than a freezer bag, to pipe out the meringue. The thinner plastic allows the meringue to pipe evenly in a rounded shape.

The amount of rings that you pipe to form the pedestals will affect the total yield of the meringues.

The addition of marshmallow cream to the egg whites in this recipe creates a virtually foolproof meringue. It can be beaten again to stiff peaks if it gets too soft.