Raspberries in a Nest
Ingredients:
- egg whites - 4
- Kosher salt - pinch
- powdered sugar - 2 1/2 cups
- vanilla extract - 1 tsp
- raspberry sorbet - 1 pint
- whipped heavy cream, unsweetened - 2 cups
- fresh raspberries - 1 cup
Instructions:
In the bowl, with mixer on medium speed, whip egg whites and salt until they are frothy, about 2 minutes. Slowly add powdered sugar a little at a time, with mixer running. Add vanilla, whip on high speed until meringue is shiny and stiff.
Spoon meringue into little nests on parchment paper covered cookie sheet.
Bake in a preheated 185 degree oven for 2 hours or until just set up on the outside and it peels off of the parchment paper with ease. (Can be stored in an airtight container for a few days.)
To serve -- spoon sorbet on top of the meringue. Top with whipped cream, garnish with fresh raspberries. Serve immediately.
