MERINGUE SHELL FILLED WITH FRESH FRUIT AND FROZEN YOGURT

 

6 egg whites                                        8 large strawberries

1/8 teaspoon salt                                1 cup blueberries

1 ¾ cup sugar                                      1 cup raspberries

1 teaspoon cornstarch                          3 Tbs. sugar

1 teaspoon vinegar                               4 cups frozen yogurt, your favorite

                                                          flavor

 

  1. Preheat the oven to 275 degrees.
  2. Lightly spray the cookie sheet with vegetable oil cooking spray.
  3. Crack 1 egg over a medium bowl and plop the egg into the center of the egg separator.  Hold the separator over the bowl.  Discard the yolk.  Do the same with the remaining eggs.
  4. Add the salt to the egg whites.  Using the handheld electric mixer, beat the egg whites until soft peaks form.
  5. Add 1 ¾ cups of sugar, 1 teaspoon at a time.  Continue beating on a high speed until stiff peaks form when you lift the beater up.
  6. Using the spatula, gently stir in the cornstarch, vanilla extract, and vinegar.
  7. Mound the mixture on the cookie sheet.  Form the mound into a large shell by making a depression in the center with the spatula. Make sure the mound is spread out.
  8. Bake for 1 ½ hours until the shell is light pink in color. Turn off the heat.  Leave the shell in the oven for 10 minutes while it starts to cool.  Remove the cookie sheet with oven mitts.
  9. While the shell is baking, look at strawberries, blueberries, and raspberries, throw away any that have become moldy.  Then wash the other berries and pat them dry with paper towels.
  10. On the cutting board, slice the tops off the strawberries with the paring knife.  Cut each strawberry into 4 pieces. Place in medium bowl.
  11. Add the blueberries and raspberries to the bowl with the strawberries. Add the 3 tablespoons of sugar and toss them gently with a spoon.
  12. Fill the cooled meringue shell with the fresh fruits and frozen yogurt and serve.