Meringue baskets with cream and fruit

Name: Meringue baskets with cream and fruit - Dafina N.
Ingredients: 1 1/2 cups of sugar (about 340 g) 6 egg whites 2 tbsp cornstarch 1/4 tsp cream of tartar (tbsp = tablespoon; tsp = teaspoon)

Desert - Meringue baskets with cream and fruit by Dafina N. - Recipia

Preheat the oven to 200 degrees F (95 degrees C). We start by preparing a large bowl in which we will beat the egg whites. It is essential that the bowl is clean and dry to achieve a perfect foam. Beat the egg whites until stiff peaks form, using an electric mixer on medium speed. It is important to watch the consistency; the egg whites should be so firm that if we turn the bowl upside down, they do not fall out. Once we have achieved this texture, we add the cream of tartar, an ingredient that will help stabilize the mixture. Mix for another minute until the cream is fully incorporated. In another bowl, mix the sugar using a spatula or wooden spoon. It is recommended to use fine sugar so that it dissolves more quickly in the egg whites. Gradually add the sugar to the egg whites, one tablespoon at a time, mixing constantly. This step is crucial because the sugar will contribute to the shine and final texture of the foam. Continue mixing until the mixture becomes glossy and firm, and the sugar is completely dissolved. If in doubt, you can check if the sugar has dissolved by rubbing a small amount between your fingers; you should not feel any graininess. Once we have a firm and glossy foam, it is time to add the preferred flavor. This can be vanilla, lemon, or orange extract. Here we can let our imagination run free, choosing flavors that complement the dish. Gently fold in with a spatula to avoid losing air from the mixture. The next step is to place the mixture in a baking tray lined with parchment paper. Use a spatula to level the surface, ensuring that the foam is even. After we finish preparing, we place the tray in the preheated oven and let it bake for about 90 minutes. It is important not to open the oven in the first 30 minutes to avoid causing a drop in temperature, which could affect the final texture. After the time has expired, let the dessert cool in the oven with the door slightly ajar to avoid a sudden temperature change. Once it has completely cooled, we can decorate with fresh fruits, melted chocolate, or caramel sauce, as preferred. Enjoy this light and airy dessert!