RASPBERRY-LIME MERINGUES

RASPBERRY-LIME MERINGUES

MERINGUE SHELLS

2 Egg Whites, large @ room temperature
1/8 tsp Cream of Tartar
1/3 C Sugar, granulated

SAUCE & FILLING

1 Lime
3/4 C Raspberry sorbet (or sherbet), divided (about 3 scoops)
1 Kiwi, peeled, sliced & quartered

Directions:
Preheat oven to 200*F. Line a cookie sheet or bar pan with a piece of Parchment Paper to cover the bottom of the pan.

For meringue shells, in Classic Batter Bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do NOT add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, misture is glossy and stiff peaks form, about 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)

Pipe meringue mixture onto parchment paper in a SQUARE shape to form the bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 & 1/2 hours or until dry. (Meringues should NOT be brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.

For sauce, finely grate lime to measure 1/2 tsp zest. Place 1 scoop (about 1/4 C) of sorbet or sherbet in a small microwaveable bowl, melt on high for 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remaining sorbet. Top sorbet with sliced kiwi and serve immediately.

Serves: 2