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Add a photoServings: 8
Ingredients
- 1 c. sliced strawberries mint leaves
- 3 x egg whites
- 1 pch cream of tartar
- 3/4 c. granulated sugar lemon sherry Syllabub:
- 3/4 c. whipping cream
- 4 tsp granulated sugar
- 4 tsp sherry or possibly Madeira
- 1 tsp finely grated lemon rind
- 1 1/2 tsp lemon juice
Directions
- Syllabub is a thick, frothy English dessert which was popular during the Victorian era..
- Meringue Nests: In bowl, beat egg whites till foamy; beat in cream of tartar till soft peaks form. Beat in granulated sugar, 2 Tbsp. at a time, till stiff glossy peaks form.
- Using piping bag fitted with star tip, pipe meringue into eight 3-inch circles on parchment paper-lined rimmed baking sheet; pipe to fill in center of each circle. Along edge of each circle, pipe second circle to create raised edge for nest. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
- Bake in center of 200 F oven till dry and crisp, about 2 hrs. Turn off oven; let stand in oven for 1 hour. Remove from oven; let cold completely on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
- Lemon Sherry Syllabub: In bowl, whip cream with granulated sugar. Mix in sherry and lemon rind and juice. (Make-ahead: Cover and chill for up to 6 hrs.) Spoon syllabub into meringue nests; top with sliced strawberries. Garnish with mint leaves.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 8 servings | |
| Calories 51 | |
| Calories from Fat 37 | 73% |
| Total Fat 4.16g | 5% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 5mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.34g | 2% |
| Protein 0.24g | 0% |
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