add to shopping list Ingredients

Sugar
egg
powdered sugar
meringues
Nuts (Almonds)

Preparation

Start by making a french meringue
Whip egg whites until foamy. Gradually add sugar until whites are shiny and tripled in volume. Gently fold in powdered sugar. Line a sheet pan with a silpat and pipe meringue into ring molds and smooth off the top.
Remove the ring mold and repeat until all meringue is used up. Bake in a low oven (190°F) until the outer layer of the meringue is hard and dry, about 45 minutes.
Remove the semi-baked meringues from the oven and peel them off of the silpat.

Gently break into the bottom of the meringues with a spoon and scoop out the soft meringue on the inside (be careful not to crack the outer shell).
Return to the sheet pan upside-down and bake for another hour until the shell is completely dry and hard.
Fill each shell with mousse or sorbet invert and present it with the filled side against the plate.
Serving the meringues like this gives the illusion that they are sold, but once they are broken into the filling is exposed.

You can pipe the meringue into whatever shape you would like (ie. snowmen).
You can also serve it with the filling side up and place fresh fruit on top for a spin on a fresh fruit tart.

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