Strawberry Filled Meringues
6 egg whites
3/4 tsp cream of tartar
3/4 cup superfine sugar
3/4 tsp vanilla extract
1/4 tsp almond extract
Glazed Strawberry Filling (recipe follows)
Line 2 baking sheets with parchment paper. Draw 4 (4 inch) circles on each sheet of paper; turn paper over. Set aside. Beat egg whites and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in flavorings. Pipe meringue onto circles on paper, building up sides to form a shell. Bake at 225 degrees for 1 hour and 20 minutes. Turn oven off. Cool completely in oven at least 2 hours or overnight with oven door closed. (Empty baked shells may be stored in an airtight container for up to 3 days.) Fill shells with Glazed Strawberry Filling.
Makes 8 servings.
Glazed Strawberry Filling
3 cups fresh strawberry halves
2 Tbls sugar
1 (10 oz) pkg frozen raspberries in light syrup, thawed
2 tsp cornstarch
2 tsp Cointreau or other orange flavored liqueur
1 1/2 tsp lemon juice
Combine strawberry halves and sugar, tossing gently. Set aside. Place raspberries in container of an electric blender or food processor; top with cover, and process until smooth. Press raspberries throug a sieve; set puree aside, and discard seeds. Combine strained raspberries and cornstarch in a small saucepan; stir until smooth. Bring to a boil over medium heat, stirring constantly, and cook 1 minutes or until mixtrure is thickened. Remove sauce from heat; stir in liqueur and lemon juice. Pour raspberry sauce over strawberry halves; toss gently to coat. Cover and chill 2 to 3 hours. Toss gently before spooning into baked meringue shells.
Makes 2 1/2 cups.