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FERNA MERINGUE KISSES with WHIPPED CREAM and
STRAWBERRIES
| Ingredients |
Quantity |
| Egg whites |
8 large |
| FERNA CREAM OF TARTAR |
1 tsp. |
| FERNA IODIZED SALT |
Pinch |
| Sugar |
1 3/4 cups |
| Ripe strawberries or any fresh fruits |
3 small baskets |
| Heavy cream |
2 cups |
| FERNA VANILLA LIQUID |
1/2 tsp. |
| FERNA PRIMERA STRAWBERRY FLAVOCOL |
1/2 tsp. |
| Sugar |
1/3 cup |
| Powdered sugar, for finishing |
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PROCEDURE
1. Line 3 cookie sheets with aluminum foil or
silicone mats. Preheat oven to 2250F.
2. In a bowl, beat together egg whites, FERNA
CREAM OF TARTAR, FERNA IODIZED SALT until frothy.
Gradually add the sugar and beat until stiff
peaks are formed.
3. Fill a pastry bag (fitted with a 1/2"
star tube) with meringue. Pipe out 1 1/2-inch
star, about 2" apart. Bake for about 1
hour or until dry and crisp. Cool. Store in
airtight containers.
4. Meanwhile, rinse strawberries. Pat dry. Remove
hull from strawberries and halve lengthwise.
Keep refrigerated. Whip cream. Set aside.
5. To assemble, arrange 8 to 10 "meringue
kisses" in the center of a large round
plate to form an 8" circle. Spoon about
1/3 cup of whipped cream on top of meringue.
Scatter with strawberries. Place more meringue
on top of strawberries this time using 6 to
7 pieces. Repeat process 1-2 times, gradually
decreasing the number of meringue kisses to
create a cone. End with a single meringue on
top.
6. To decorate, pipe the remaining cream into
stars in between the meringue kisses.
7. Refrigerate no longer than 4 hours. Dust
with powdered sugar just before serving.
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