Raspberry-Lime Meringues

Delicate meringue shells hold cool sorbet and kiwi slices, creating a dramatic finish to any special meal.

Ingredients

    Meringue Shells
  • 2 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 1/3 cup granulated sugar
    Sauce and Filling
  • 1 lime
  • 3 scoops (3/4 cup) raspberry sorbet, divided
  • 1 kiwifruit, peeled, sliced and quartered

Directions

  1. Preheat oven to 200°F. Cut a piece of Parchment Paper to cover bottom of Small Bar Pan. Draw two 3-inch squares with pencil on Parchment Paper, spacing evenly. Turn paper over and line bottom of pan. 

  2. For meringue shells, in Classic Batter Bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do not add all the sugar at once.) Continue beating on high speed until sugar is dissolved, mixture is glossy and stiff peaks form, 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)

  3. Attach open star tip to Easy Accent® Decorator; fill with meringue mixture. Pipe meringue mixture onto squares on Parchment Paper, filling in squares to form bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 hour, 30 minutes or until dry. (Meringue shells will not brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.

  4. For sauce, finely grate lime using Microplane® Adjustable Grater to measure 1/2 teaspoon zest. Place 1 scoop (1/4 cup) of the sorbet in 1-Cup Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remiaing sorbet using Ice Cream Dipper. Top sorbet with sliced kiwi and serve immediately. 

Yield:

  • 2  servings

Nutrients per serving:

Calories 260, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 62 g, Protein 4 g, Sodium 55 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

 1 starch, 3 fruit (4 carb)

Cook's Tips:

For best results, choose a cool dry day for making meringue shells.

While eggs are still cold, separate with the Egg Separator that conveniently attaches to the Classic Batter Bowl. Eggs separate best when at refrigerated temperature, but egg whites beat to their fullest volume at room temperature. Don't let even a speck of yolk get into whites, or they will not beat properly. 

For a beautiful garnish, dip a slice of lime into sugar to coat edges and twist.

Related Recipes