Description
Meringue Fruit Baskets are delicate little desserts with crisp, airy shells, fluffy whipped cream, and colorful fresh fruit. They look elegant on any dessert table and make a lovely treat for parties, brunches, and special celebrations.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar (200 g)
- 1 teaspoon cornstarch (3 g)
- 1 teaspoon white vinegar or lemon juice (5 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup heavy whipping cream (240 ml)
- 2 tablespoons powdered sugar (15 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup strawberries, sliced (150 g)
- ½ cup blueberries (75 g)
- 1 kiwi, peeled and diced (75 g)
- ½ cup raspberries (60 g)
Instructions
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper and draw eight circles, approximately 3 inches (7.5 cm) wide.
- Beat the egg whites until foamy, then gradually add the granulated sugar while whipping until glossy, stiff peaks form.
- Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract.
- Spoon the meringue onto the parchment circles. Shape each portion into a nest with a shallow center and raised edges.
- Bake for 75–90 minutes, until the shells feel dry and lift easily from the parchment.
- Turn off the oven and leave the shells inside for 1–2 hours, or until completely cool.
- Beat the cold whipping cream with the powdered sugar and vanilla extract until medium-stiff peaks form.
- Wash and thoroughly dry the fruit. Slice the strawberries, peel and dice the kiwi, and prepare the remaining berries.
- Fill each cooled meringue shell with whipped cream.
- Arrange the prepared fruit on top of each basket and serve immediately for the best texture.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain