Meringue Tart With Sorbet And Berries

• 6 large egg whites
• 1.5 cups sugar
• 2-3 pints sorbet
• 2-3 pints berries
• 1 cup heavy cream, whipped
• 1 teaspoon orange flower water
• 1 tablespoon sugar

1. Beat the egg whites til they hold a soft peak. Beat in the sugar a tablespoon or two at a time til the egg white and sugar mixture holds a stiff peak.
2. Trace a heart shape onto parchment paper and make a meringue shell in a heart shape with the edges higher than the middle.
3. Bake the meringue shell at 250 for about an hour, until the outside is dry and crispy.
4. Leave the meringue shell in the turned off oven with the door slightly open. This will keep it from picking up moisture, especially in the summer or on a rainy day.
5. Just before you are ready to serve, arrange the berries. If they are sour, you can sugar them first but ideally they will be whole and untouched. Arrange scoops of sorbet on the berries and then add more berries around the sorbet so the tart looks even.
6. Whip the heavy cream until it holds a peak, then add in the sugar and orange flower water. Serve on the side. This dessert is good with coffee or tea.

egg whites, sugar, sorbet, berries, heavy cream, orange flower, sugar

Taken from food52.com/recipes/32262-meringue-tart-with-sorbet-and-berries (may not work)