Ingredients Jump to Instructions ↓

  1. 2 Egg whites, at room -temperature

  2. 2 tb Maple syrup

  3. 1/2ts Lemon juice

  4. 1/8ts Cream of tartar

  5. 3 c Chopped or sliced peaches

  6. 3 c Sliced strawberries

Instructions Jump to Ingredients ↑

  1. + Directions : Preheat oven to 275F. Line a cookie sheet with parchment or borwn paper and lightly draw 4 3-inch circles on it with a pencil. In a medium bowl, beat the egg whites until bubbly. Add the maple syrup, lemon juice and cream of tartar. Beat on high speed until stiff and glossy,about 3-5 minutes. Do not beat until dry. Spoon the meringue into a pastry bag with a 1/4 inch plain or star tip. To make the baskets, pipe out meringue onto the parchment following the outling of each circle. Do not fill in the middle of the circle, but build up the sides with a least 5 tiers of meringue. Bake the baskets on the middle oven rack until just lightly browned, about 8-10 minutes. Turn off the oven and leave the baskets in it, with the door closed, for about an hour. Use at once or store in a very tightly covered container for up to a day. Puree 1 cup of the peaches or strawberries to make a sauce. To serve,set each basket on a dessert plate, spoon in the fruit and top with sauce.


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