8 egg whites
2 cups sugar
1 tablespoon white vinegar
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
1 8-ounce container pareve Rich Whip, whipped
2 tablespoons of silan in a squeeze bottle
1/2 cup of vanilla halva
Seeds of 1 pomegranate
1 mango, cubed
2 passionfruit, seeded and sliced
2 strawberries, cut into slivers
Preheat oven to 350 F.
Line two baking sheets with parchment paper.
In stand mixer, use whisk attachment to beat egg whites.
Gradually increase speed to high. When egg whites form stiff peaks, slowly add sugar.
After mixture is a glossy white, add vinegar, cornstarch, vanilla and salt.
Beat additional 1 minute.
Place meringue mixture into piping bag (or Ziplock) and pipe into rings on baking sheets.
Lower oven temperature to 200.
Bake 2 hours, then turn off oven and leave meringues to dry out overnight.
Makes 12 mini meringue shells.
Spoon cream onto meringues.
On six meringues, drizzle silan, add halvah and pomegranate seeds.
On the other six meringues, spoon on mango, passionfruit and strawberries.
Makes 1 dozen.