Crispy meringue, creamy filling and sweet and tart fruit topping this easy, decadent dessert!
Preheat the oven to 320 degrees
Beat the egg whites together until they are forming soft peaks. I use my Kitchen Aid for this.
Slowly add in the sugar and cream of tartar beating at high speed.
Add the vanilla and cornstarch and keep beating at high speed until the egg whites for stiff peaks.
Pipe the egg whites onto a parchment paper on a cookie sheet.
I like to pipe the base and then the sides up to make a but of a reservoir to hold the cream. Not too high though, just about and inch.
Put the meringue in the oven and immediately drop the temperature to 245 degrees and bake for 30 minutes.
Turn the temperature down to 200 and bake until the outsides are dry. Turn off the oven and open the door to let it cool slowly. You do not want to take the meringues out right away, the change in temperature can cause cracking.
Once they are all cooled, you can add your cream, I used my cream cheese mousse.
Then top with fruits and a sauce if you so desire. I like to make a raspberry sauce and drizzle it over the top.
You can store the meringue shells in an airtight container, with a paper towel in between each shell. These a re best served fresh. Once they are put in the fridge, they will begin to degrade a bit.