Yield: 4 servings
|Cream of tartar
|Seedless red raspberry jam
|Mint sprigs for garnish
Line large cookie sheet (17" by 14") with foil. Using 3-inch standard star-shape cookie cutter as a guide, with toothpick, trace 4 evenly spaced star outlines on foil, leaving at least 3 inches space all around each star.
In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
Preheat oven to 200'F. Spoon two-thirds of meringue into decorating bag fitted with coupler and large star tube. Pipe meringue around out- line of the traced stars on foil to make four stars, each about 5 to 6 inches wide. Fill centers of stars with meringue.
Change tube on decorating bag to medium star tube; spoon remaining meringue into bag. Pipe a slightly smaller star on top of each existing star. With spoon, form small indentation in center of each meringue star.
Bake stars 3 hours or until meringues are crisp but not brown. Cool completely on cookie sheet on wire rack. If not using stars right away, store in tightly covered container.
About 1O minutes before serving, in medium bowl, stir raspberry jam until smooth. Cut each strawberry into quarters. Add all berries to bowl with jam; toss to coat. On each of 4 dessert plates, spoon fruit compote over meringue stars; garnish with mint sprigs.
Good Housekeeping/May'94/scanned & fixed by DP & GG