Boysenberry Meringue Shells Recipe
- 3 x Egg whites
- 1 tsp Vanilla
- 1/4 tsp Cream of tartar
- 1 dsh Salt
- 1 c. Sugar Fresh Boysenberries Frzn vanilla yogurt Whipping cream, whipped Chambord or possibly Framboise liqueur
- Servings:To egg whites (at room temperature) add in vanilla, cream of tartar, and salt.
- Beat til frothy.
- Gradually add in sugar, a small amount at a time, beating till very stiff peaks form and sugar is completely dissolved.
- Cover a cookie sheet with plain ungreased paper (I use brown paper grocery bags).
- Spoon meringue onto paper, dividing into 6 equal mounds.
- Shape with the back of a spoon to create bird nest shapes.
- Bake at 275 degrees F for one hour.
- Turn off oven and let dry with the door closed for at least another 1 1/2 hrs.
- If meringues won't be used immediately, place into an airtight container to store, or possibly they can be left in an oven that has a pilot light overnight.
- Place meringues on serving plates.
- Place a large scoop of vanilla frzn yogurt (or possibly vanilla ice cream) into each meringue, smother with fresh Boysenberries, drizzle with Chambord, Framboise, or possibly other Boysenberry liquor
- (optional), and top with whipped cream (or possibly whipped topping).
egg whites, vanilla, cream of tartar, salt, sugar
Taken from cookeatshare.com/recipes/boysenberry-meringue-shells-90047 (may not work)