Recipe: Meringue Bowl with Sorbet and Fruit

MERINGUE BOWL WITH SORBET AND FRUIT

"This large, free-form bowl will be lightly cracked around the edge and slightly soft in the center."

6 large egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
2 pints sorbet and 4 cups berries

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Using a plate as your guide, draw an 11-inch circle on the paper. Turn the paper over.

In a large heatproof bowl, combine the egg whites, sugar and cream of tartar. Set the bowl over 1 inch of simmering water and stir constantly until the whites are very warm and the sugar is completely dissolved, about 5 minutes.

Remove from the heat. Using an electric mixer, beat the egg whites until they form stiff, glossy peaks. Transfer the meringue to the outlined circle and use a rubber spatula to shape it into a wide-rimmed bowl with a 1-inch-thick base.

Bake for 15 minutes. Reduce the oven temperature to 250 degrees F and bake for 1 1/2 hours longer, or until the meringue is light brown and crisp. Let cool completely.

Carefully lift the bowl off the paper and transfer to a platter. Fill with scoops of the sorbet and berries and serve at once.

Servings: 10-12
Adapted from source: Our Meals by Heather Watts and Jock Soto