Reviews (2)
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6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/14/2011
I love this recipe! Although I believe the first time I saw it was in her magazine, can't remember what year! It's a crowd pleaser!
Martha Stewart Member
Rating: Unrated
09/20/2008
mereng
Back to Red, White, and Blue Meringue Cups
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
1179_recipe_sorbet.jpg
Ingredients
Ingredient Checklist
3 large egg whites, room temperature
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1/2 cup superfine sugar
1 tablespoon cornstarch
1 pint raspberry sorbet
Fresh Blueberry Sauce, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
1179_recipe_sorbet.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
Recipe Summary
Yield: Makes 8
Yield: Makes 8
Makes 8
1179_recipe_sorbet.jpg
1179_recipe_sorbet.jpg
Ingredients
Ingredients
- 3 large egg whites, room temperature
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon pure vanilla extract
- 1/2 cup superfine sugar
- 1 tablespoon cornstarch
- 1 pint raspberry sorbet
- Fresh Blueberry Sauce, for serving
Directions
Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco No. 6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees, and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.
Reviews (2)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/14/2011
I love this recipe! Although I believe the first time I saw it was in her magazine, can't remember what year! It's a crowd pleaser!
Martha Stewart Member
Rating: Unrated
09/20/2008
mereng
Reviews (2)
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
0
4 star values:
3
3 star values:
3
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 3
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/14/2011
I love this recipe! Although I believe the first time I saw it was in her magazine, can't remember what year! It's a crowd pleaser!
Martha Stewart Member
Rating: Unrated
09/20/2008
mereng
Martha Stewart Member
Rating: Unrated
08/14/2011
I love this recipe! Although I believe the first time I saw it was in her magazine, can't remember what year! It's a crowd pleaser!
Rating: Unrated
Rating: Unrated
09/20/2008
mereng
All Reviews for Red, White, and Blue Meringue Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red, White, and Blue Meringue Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
