Tutti Fruity Meringue Bowls Recipes

Steps:

• In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• Stir in egg yolks and yogurt until well blended.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Cover and chill thoroughly.
• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• Turn off oven.
• Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• To serve, spread chilled custard evenly over baked meringue shell.
• Arrange fruits in a decorative pattern over custard.
• Cut into wedges and serve immediately.

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
• Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
• Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
• Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.