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Holiday Meringues

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Submitted by mrs backboater

Crisp holiday meringue shells filled with tangy lime sherbet and topped with cranberry sauce. A stunning festive dessert with only six ingredients.

YIELD

10 servings

PREP

30 min

COOK

60 min

READY

90 min

These holiday meringue shells are all about contrast: a crisp, shattery exterior that gives way to a pillowy center, then a cold scoop of tangy lime sherbet crowned with ruby-red cranberry sauce. The combination of tart and sweet in every bite makes this a showstopper on any holiday table.

The key to great meringues is starting with room-temperature egg whites. Cold whites won’t whip to their full volume. Cream of tartar stabilizes the foam, so those peaks stay tall and glossy as you pipe or spoon your shells. Baking low and slow, then cooling completely inside the oven with the door closed, prevents cracking and keeps the texture light.

Fill the shells right before serving so they stay crisp. The lime sherbet melts fast, which creates a gorgeous sauce that pools inside the meringue cup.

Kitchen Tips

  • Wipe your bowl and beaters with a little white vinegar before starting. Any trace of grease will prevent your whites from whipping properly.
  • Spoon the meringue into tall mounds with deep wells so the sherbet sits inside, not sliding off.
  • Meringue shells store well in an airtight container at room temperature for up to a week. Do not refrigerate, as humidity makes them sticky.

Variations

  • Swap lime sherbet for raspberry sorbet or passion fruit for a tropical twist.
  • Replace cranberry sauce with a drizzle of warm chocolate sauce for a non-holiday version.
  • Add a handful of crushed pistachios over the top for color and crunch.

Ingredients

3 3
LARGE EACH EGG WHITE *
¼ 1.3
TEASPOON ML CREAM OF TARTAR
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML SUGAR
1 0.9
QUART L LIME SHERBET *
1
X CRANBERRY SAUCE
to taste *

Directions

Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy.

Add cream of tartar and vanilla, beating until soft peaks form.

Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper.

Shape meringue mixture into circles, using the back of a spoon to mound the sides at least ½ inch higher than the centers.

Bake at 225 degrees F for 1 hour.

Turn oven off, and let meringues cool completely before opening oven door.

Transfer meringues to serving plates.

Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 78 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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