Recipe: Meringue nests with tropical fruit

MERINGUE NESTS WITH TROPICAL FRUIT

Makes 8 individual meringues.

Note: You can substitute commercially prepared lemon curd, or use a favorite flavor of sherbet.

• 1 c. plus 2 tbsp. superfine sugar

• 1 tbsp. cornstarch

• 4 eggs, room temperature

• 1/2 tsp. cream of tartar

• 1 tsp. vanilla

• 1 pint (2 c.) heavy cream

• Lemon curd (recipe follows; see Note)

• Selection of fruit, such as mango, kiwi fruit and pineapple, diced

Directions

Whisk together sugar and cornstarch in a small bowl. Separate eggs and set yolks aside.

In a large mixing bowl on medium-high speed, whisk egg whites with cream of tartar and salt until the beater leaves soft tracks in the foam. Begin adding sugar mixture 1 tablespoon at a time, gradually, but steadily. Once the sugar has been incorporated, add the vanilla and increase the speed to high until the meringue looks glossy and holds a stiff peak when the beater is lifted.

Drop a large spoonful of meringue onto the parchment paper and shape into a circle with a slightly depressed center. Repeat with the remaining meringue to make 8 (3-inch) shells. Or place meringue in a large pastry bag with a fluted tip and pipe 8 nests onto the paper, working from the center and raising the sides. Make little "kisses" -- small dollops -- with any leftover meringue, to top the finished meringue or to eat separately.

Place in the oven. Reduce heat to 200 degrees. Bake for 11/2 hours. Turn off the oven and leave meringues inside to cool completely, another 3 hours, or overnight.

To serve, whip cream. Place a spoonful of lemon curd in each shell, then top with whipped cream and fruit.

Calories410Fat26 gSodium130 mg

Carbohydrates43 gSaturated fat16 gCalcium58 mg

Protein4 gCholesterol150 mgDietary fiber1 g

Diabetic exchanges per serving: 3 other carb, 5 fat.

LEMON CURD

• 4 egg yolks

• 2/3 c. sugar

• Zest of 1 lemon, grated

• Juice of 2 lemons, strained

• 6 tbsp. butter

In a heavy medium saucepan, whisk together yolks and sugar until well combined. Add zest, lemon juice and butter. Cook over low heat, stirring constantly, until thickened. This will happen when the mixture is almost simmering. Watch for bubbles forming around the edge. Remove from heat immediately; don't let it boil. The curd will thicken more as it cools.

Transfer curd to a bowl. Cover with plastic wrap and chill until needed. It will keep in the refrigerator for about a week.

Nutrition information per serving of 12:

Calories114Fat7 gSodium44 mg

Carbohydrates12 gSaturated fat4 gCalcium11 mg