Meringues with Blackberries

Active Time:  20 Minutes Total Time:  3 Hours 20 Minutes Yield:  Makes 8 to 10 shells; Serves 8 to 10 These meringues are the crunchy versions of the meringue topping found on pies. As they slowly bake at a low temperature, the moisture evaporates, leaving behind a delicate, light shell. In France, these are commonly used as a base for fruits and ice creams. The shells are white but can easily be tinted using a drop or two of food coloring. For an especially festive finale, top the meringues with a scoop of ice cream before adding the blackberries. RECIPE INGREDIENTS For the Meringue: 6 egg whites 1/8 teaspoon salt 1 1/2 teaspoons cream of tartar (omit if using a copper bowl) 1 teaspoon vanilla extract 1 1/2 cups granulated sugar For the Filling: 4 cups fresh blackberries 2 tablespoons granulated sugar

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DIRECTIONS FOR THE MERINGUE: Preheat the oven to 250 degrees F. In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Add the vanilla extract. Gradually add the 1 1/2 cups sugar a few tablespoons at a time, beating after each addition until stiff, glossy peaks form. Line a baking sheet with a piece of ungreased brown paper, such as a piece cut from a paper grocery bag, or parchment paper. Scoop up about 3/4 cup of the mixture and drop it onto the paper into a mound about 3 inches in diameter. With the back of a spoon, shape a shallow well in the center of the mound. Repeat to use the remaining meringue. Bake the meringues for 1 hour. Turn off the heat and let the meringues cool in the oven at least 2 hours or overnight, if possible. Slip the meringues into a paper bag in a single layer, fold the top over, and store them in a dry place until ready to use, up to 3 or 4 days. FOR THE FILLING: In a medium bowl, combine the blackberries with the 2 tablespoons sugar. With the back of a spoon, mash some of the blackberries. Cover and refrigerate for several hours. TO SERVE: Place the meringues on individual dessert plates and spoon some of the blackberries and their juice over each. Nutrition Facts per Serving Yield: Yield:  Makes 8 to 10 shells; Serves 8 to 10 Calories: 168 Sodium: 63mg Fiber: 3g Carbohydrates, Total: 40g Protein: 3g % Cal. from Fat: 0%