Meringue Fruit Baskets (Elegant Party Dessert!)
These beauties are crunchy, soft, and incredibly delicious. They are super fun and easy to make but melt so quickly in your mouth.
Servings 30 baskets
Ingredients
For the Merinque Baskets
- 6 egg whites (use large room temperature eggs)
- 2 cups baker’s sugar (or processed granulated sugar)
For the Cream
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar (also known as powdered sugar)
- Fruit or berries your choice for decorations
Instructions
How to Make the Meringue
- Preheat oven to 270 ℉. Separate egg yolks and whites.
- Using a whisk attachment whip sugar and egg whites on high speed for about 5. Scrape down the sides of the mixer bowl with a rubber spatula and mix again on high for 5 more minutes until the meringue forms a perfectly stiff soft peak.
- Spoon whipped meringue into a piping bag with a large 1M tip attachment and pipe out the baskets in a circular motion making an indent in the center.
How to Bake Meringue Basket Shells
- Use a flat aluminum cookie baking tray to transfer parchment paper with piped meringue baskets directly onto the oven wire racks.
- Bake for 7 minutes at 270 ℉, then reduce the heat to 200 ℉ and allow them to bake/dry for 1 hour and 30 minutes more.
- Then turn the oven off and let the meringues cool completely in the oven.
How to Make the Cream
- Add cold heavy whipping cream and powdered sugar into a large bowl. Whip heavy whipping cream and confectioners’ sugar on a medium speed for a minute or just as soon as it becomes thick. Do not overbeat.
How to Assemble Meringue Fruit Baskets
- Pipe cream into cooled meringue baskets to the top. Decorate baskets with the fresh fruit or berries of your choice. (I used candied cranberries, but kiwi, strawberry, raspberry, blueberry, or blackberry tend to be popular choices; use mango and pineapple to make tropical baskets for an amazing summer dessert). The rest of the fruit is fine to decorate with at the time of cream piping.