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This one is a show-stopper. The meringue nest creates a fabulous presentation for almost any kind of creamy or smooth dessert. Here I share my berry compote, which I poured into each nest for an absolutely beautiful dessert! It’ll also work well with your favorite mousse recipe. Thanks to my mother for sharing this recipe with me. Yield: 12 meringue nests
6 large egg whites
1 cup sugar
3/4 teaspoon Gefen Pure Vanilla Extract
2 (16-ounce) bags frozen strawberries
2 (16-ounce) bags frozen blueberries
1 (16-ounce) bag frozen peaches
1 cup sugar
1 tablespoon Gefen Vanilla Sugar
Preheat oven to 200 degrees Fahrenheit.
Prepare a baking sheet by lining it with parchment paper. Then, using a four-inch cookie cutter or other round object (even a small bowl or wide glass), draw circles with a pencil on the parchment paper. Spray with nonstick cooking spray.
Beat the egg whites until soft peaks form. Slowly add the sugar, one teaspoon at a time, so that the meringue will thicken slowly. Then add the vanilla. Beat until stiff peaks form.
Transfer the snow to a pastry bag with a medium-to-large star tip. If you don’t have one, any ziptop bag will work fine. Cut a corner tip open once the snow is inside.
Working your way around the circle, squeeze a liberal amount of the egg snow all the way around. You can repeat twice for added height (or even three times for a real “bowl”). Bake for one hour.
Turn off the oven and leave the meringues inside for an additional two hours (or even longer).
Combine all ingredients in a pot and cook for two hours over low heat.
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