Yield: 4 servings
|1 cup||Egg whites, room temperature|
|1 cup||Powdered sugar|
|2 cups||Heavy cream|
|10 \N||Strawberries, cut in half|
|1 \N||Kiwi, peeled and sliced|
|20 \N||Mint leaves|
Whip whites until foamy. Gradually add sugar whipping until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip
10 seconds. Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.
Yield: 40 pieces or 20 sandwiches BAKERS' DOZEN GALE GAND SHOW#BD1A33