Gingerbread meringue tarts
6
Points®
Total time: 6 hr 30 min • Prep: 30 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
For the best meringues, beat egg whites in a super-clean bowl. Any soapy or greasy residue will keep egg whites from peaking. A quick wipe with vinegar will do the trick.
Ingredients
Egg whites
4 serving(s), at room temperature
Sugar
½ cup(s)
Table salt
1 pinch(es)
Vanilla extract
1½ tsp(s), divided
Ground cinnamon
1 tsp(s), divided
Ground ginger
½ tsp(s), divided
Ground allspice
¼ tsp(s), divided
Lite whipped topping
1½ cup(s)
Blood orange
2 medium, peeled, segmented
Fresh mint leaves
2 tbsp(s), thinly sliced
Instructions
1
Preheat oven to 225°F. Line a large baking sheet with parchment paper.
2
Make meringue: Hand stir egg whites, sugar, and salt together in a bowl over pot of simmering water until sugar is dissolved and mixture is hot, 2 minutes; remove from heat (egg whites will be foamy).
3
Beat egg white mixture with electric mixer (use whisk attachment) on high until cool and stiff peaks form, 8–10minutes; stir in vanilla and meringue spices. Evenly divide into 8 mounds, 8 cm (3¼ inches) high, on prepared sheet. Use back of a spoon to create slight depressions in center
4
Bake meringues 4 hours; turn off oven and let rest in oven to cool and dry, about 2 hours. Stir together light topping, vanilla, and topping spices. (May be made up to 1 day ahead.)
5
Spoon 3 45 ml (3 Tbsp) topping, orange segments, and mint leaves onto each meringue. Serve.
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