Glazed Strawberries in Meringue Nests
If you plan on visiting Mom for Mother’s Day, surprise her with these light meringues filled with berries.
You can make the meringue shells the night before. If Mom lives close by, it’s all right to fill them before hitting the road; they can sit for a bit. But if you have to travel a distance, don’t spoon the berries into the shells until after you arrive.
Take along a bottle of bubbly to serve with the meringues for an extra treat.
Spray a small skillet lightly with nonstick cooking spray. Add the almonds and toast them over medium heat, stirring, until lightly browned, 3 to 5 minutes. Set them aside.
Heat the oven to 250 degrees. Line a baking sheet with parchment paper.
Beat the egg whites and cream of tartar until frothy. Beat in the sugar, a little at a time, until stiff peaks form, the meringue is glossy and the sugar is completely dissolved, 5 to 6 minutes. Divide the meringue into 6 portions and spoon onto the baking sheet. Using a spoon, make an indentation in the center of each meringue for the fruit.
Bake the meringues 1 hour. Turn off the oven and let the meringues sit in the oven 8 hours or overnight.
Heat the currant jelly in a small saucepan over low heat until melted. Stir in the lemon juice. Toss together the raspberries and strawberries in a bowl. Pour the melted jelly over them and toss to combine. Spoon the fruit into the meringue shells and sprinkle the tops with the almonds.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
