Ingredients Jump to Instructions ↓

  1. 4 large egg whites

  2. 1/8 teaspoon cream of tartar

  3. 1 teaspoon lemon juice

  4. 1 1/2 tablespoons granulated sugar

  5. 1 teaspoon grated orange peel Parchment paper Vegetable cooking spray

  6. 1/2 cup apple juice

  7. 2 tablespoons powdered milk

  8. 2 cups sliced strawberries

  9. 3 tablespoons frozen concentrated orange juice

  10. 2 tablespoons brandy

  11. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. In a bowl, with an electric mixer at medium speed, beat 2 egg whites until frothy. Add cream of tartar and lemon juice; continue beating until thoroughly combined. Gradually add sugar while beating until stiff peaks form, about 5 minutes. Beat in grated orange peel. Cover a baking sheet with parchment paper sprayed with vegetable cooking spray. Use a pastry bag, pipe the meringue; draw six 3-inches circles onto the paper. Bake at 325°F (160°C) for 15 minutes or until just beginning to turn golden. Turn off the oven; open the oven for 5 minutes; close the oven door and leave the meringues in the oven for 1 hour. Remove and cool. Meanwhile, in a blender, process apple juice; slowly add powdered milk. Blend until just dissolved. Add sliced strawberries, frozen concentrated orange juice, brandy, and honey; blend until smooth. Fold the strawberry mixture into 2 egg whites beaten until just frothy. Freeze in an ice cream freezer following the manufacturer's directions. Spoon the sorbet into 6 serving glasses and decorate each with a meringue circle.


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