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Receta Meringue Nests With Strawberries And Lemon Sherry Syllabub
by Global Cookbook

Meringue Nests With Strawberries And Lemon Sherry Syllabub
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  Raciónes: 8

Ingredientes

  • 1 c. sliced strawberries mint leaves
  • 3 x egg whites
  • 1 pch cream of tartar
  • 3/4 c. granulated sugar lemon sherry Syllabub:
  • 3/4 c. whipping cream
  • 4 tsp granulated sugar
  • 4 tsp sherry or possibly Madeira
  • 1 tsp finely grated lemon rind
  • 1 1/2 tsp lemon juice

Direcciones

  1. Syllabub is a thick, frothy English dessert which was popular during the Victorian era..
  2. Meringue Nests: In bowl, beat egg whites till foamy; beat in cream of tartar till soft peaks form. Beat in granulated sugar, 2 Tbsp. at a time, till stiff glossy peaks form.
  3. Using piping bag fitted with star tip, pipe meringue into eight 3-inch circles on parchment paper-lined rimmed baking sheet; pipe to fill in center of each circle. Along edge of each circle, pipe second circle to create raised edge for nest. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
  4. Bake in center of 200 F oven till dry and crisp, about 2 hrs. Turn off oven; let stand in oven for 1 hour. Remove from oven; let cold completely on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
  5. Lemon Sherry Syllabub: In bowl, whip cream with granulated sugar. Mix in sherry and lemon rind and juice. (Make-ahead: Cover and chill for up to 6 hrs.) Spoon syllabub into meringue nests; top with sliced strawberries. Garnish with mint leaves.
  6. Makes 8 servings.