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Cherry Meringue Bites

5

Light as air, individual shells of crisp meringue cradle fresh red cherries; between them lie hidden pillows of tart creme fraiche.

  • Yield: Makes 50

Source: Martha Stewart Living, June 1998

Ingredients

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 pinch cream of tartar
  • 3/4 cup creme fraiche
  • 50 cherries (about 1 pound), pitted
  • Confectioners' sugar, for dusting

Directions

  1. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 1-inch cookie cutter, draw 25 circles on each piece of parchment. Turn the paper over, and place on sheets. Set aside.

  2. Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer. Set the bowl over a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, 2 to 3 minutes.

  3. Heat the oven to 200 degrees. Transfer the bowl to the electric mixer, and whip. Start on low speed, and gradually increase the speed to high, until stiff, glossy peaks form, 10 to 12 minutes.

  4. Fit a pastry bag with a Wilton Number 16 star tip, and fill bag with the meringue. Cover one of the circles with an even layer of meringue. Pipe around the circumference, making a 1-inch-high cup. Repeat piping over the remaining circles. Transfer baking sheets to oven, and bake 20 minutes. Reduce the heat to 175 degrees. and bake until the meringue has dried but is still white, 35 to 40 minutes more. Transfer sheets to a wire rack to cool.

  5. Fit a pastry bag with a plain round tip, and fill the bag with creme fraiche. Pipe 1 1/2 teaspoons creme fraiche into each of the meringue cups, and top with a cherry. Dust meringue bites with confectioners' sugar, and serve.

Cook's Notes

The meringue shells (steps 1 through 4) can be made several days in advance and stored in an airtight container at room temperature. When you're ready to assemble the individual desserts, proceed to step 5.

Reviews Add a comment

  • Limoncello
    4 JUL, 2008
    Regan - Thank you so much for your response. I do see that the recipe has been altered to show the correct amount. Have a nice 4th of July. tomahawkcook - If you don't have anything correct to say or nice to say, don't say anything at all. Have a nice 4th of July.
    Reply
  • Regan
    3 JUL, 2008
    The correct amount of cream of tartar is "1 pinch" (equivalent to about a scant 1/8 teaspoon). The recipe has been altered to correct the missing amount. Thanks!
    Reply
  • Limoncello
    2 JUL, 2008
    Wow! My apologies if some of you took my comment about the cream of tartar measurement. I truely just want to know the exact measurement. If you do know would you please share. Thank you. Have a great day!
    Reply
  • kinderteacher
    2 JUL, 2008
    Trader Joe's carries creme fraiche, if you have a store near you.
    Reply
  • JaniceDouglas
    2 JUL, 2008
    Crn n n n me fran n n n che 3/4 c. whipping cream 2 tsp buttermilk Stir together cream and buttermilk. Place in a plastic bowl, cover with plastic wrap. Immerse bowl in hot water, up to the level of the cream and store in a warm place for 24 to 48 hours. You will know when itn n n n n n s ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey into crn n n n me fran n n n che - it will thin it out. Yield: 1/2 cup crn n n n me fran n n n che.
    Reply
  • CutiePatootie
    2 JUL, 2008
    Isn't creme fraiche the french equivalent to sour cream, just a little thinner? Maybe sour cream would work.
    Reply
  • tomahawkcook
    1 JUL, 2008
    People, just be nice. What is this world coming to when you can't just get along. Be nice.....
    Reply
  • Limoncello
    1 JUL, 2008
    What is meant by "1 Cream of Tartar". Does that mean 1 container, 1 tsp., 1 Tbsp., 1 Cup?
    Reply
  • Donavon
    1 JUL, 2008
    This is obviosly a typo... Some folks are just looking to put other down as their own lives aren't so perfect! If you got off your duff, you would probably find out in a "cookbook" that it's 1 tsp. cream of tarter.
    Reply
  • lynh2o1938
    1 JUL, 2008
    How much cream of tartar? 1 tsp.? 1 container? 1/2 tsp? You CAN make mistakes - not so perfect after all ... eh, missus?
    Reply