MERINGUE DESSERT TARTS4 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
Preheat oven to 275 degrees F. Line a baking sheet with parchment paper or foil.
Attach pro whisk to mixer. Place egg whites in large bowl. Beat on Speed 9 about 20 seconds, or until frothy. Add cream of tartar. Beat on Speed 9 for 30 to 60 seconds, or until soft peaks form. Continuing on Speed 9, add sugar, 1 tablespoon at a time, beating about 5 minutes, or until stiff and glossy.
Spoon or pipe meringue into eight 31⁄2-inch circles on prepared baking sheet. Make indentation in center of each circle.
Bake at 275 degrees F for 35 minutes. Turn off oven and let meringues stand in oven 2 hours or overnight.
Serve with Strawberry Yogurt Filling or Chocolate Mousse Filling.
STRAWBERRY YOGURT FILLING1 package (8 oz.) light cream cheese, softened
1 1/2 cups low-fat strawberry yogurt
3 tablespoons powdered sugar
2 cups sliced fresh strawberries (to serve)
Exchange pro whisk for beaters. Place all ingredients in large bowl. Beat on Speed 6 about 1 minute, or until smooth and creamy. Refrigerate until serving time.
To serve, spoon about 1⁄4 cup filling into each Meringue Dessert Tart. Top with strawberries.
CHOCOLATE MOUSSE FILLING3/4 cup semi-sweet chocolate chips
3 tablespoons water
1/4 teaspoon almond extract
1 cup heavy cream
2 tablespoons powdered sugar
1/2 cup sliced almonds (to serve)
Place chocolate chips and water in small saucepan. Heat over low heat until smooth and melted, stirring constantly. Stir in almond extract. Cool to room temperature, about 30 minutes.
Attach pro whisk to mixer. Place cream in large bowl. Beat on Speed 7 about 30 seconds, or until soft peaks form. Continuing on Speed 7, gradually add powdered sugar. Beat about 30 seconds, or until stiff. Gradually add chocolate. Beat on Speed 1 about 1 minute, or until blended. Refrigerate until serving time.
To serve, spoon about 1/4 cup filling into each Meringue Dessert Tart. Top with almonds.
Servings: 8
Source:
KitchenAid Professional 9 Speed Hand Mixer Manual
