Gingerbread meringue tarts
4 large, at room temperature
1½ tsp, divided
1 tsp, divided
½ tsp, divided
¼ tsp, divided
Lite whipped topping
2 medium, peeled, segmented
Fresh mint leaves
2 Tbsp, thinly sliced
- Preheat oven to 225°F.
- Line a large baking sheet with parchment paper. Draw eight (3 3/4-inch) circles on parchment paper in pencil, leaving some space between each. Flip paper over; place it on baking sheet with circles facing down.
- In a mixing bowl over a pot of simmering water, to make meringue, stir together (by hand) egg whites, sugar and salt until sugar is dissolved and mixture is hot, 2 minutes; remove from heat (egg whites will be foamy).
- Using the whisk attachment on an electric mixer, beat egg white mixture on high until it is cool and stiff peaks form, 8 to 10 minutes; stir in 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp ginger and 1/8 tsp allspice. Evenly divide meringue among 8 circles, using back of a spoon to create 3/4-inch-high mounds with slight depressions in center.
- Bake meringues for 4 hours; turn off oven and let meringues sit in oven to cool and dry, about 2 hours more. (These can be made up to 3 days in advance - be sure to cool them completely and store in an airtight container at room temperature.)
- To assemble tarts, stir together whipped topping, remaining 1 tsp vanilla extract, remaining 1/2 tsp cinnamon, remaining 1/4 tsp ginger and remaining 1/8 tsp allspice. (May be made up to one day ahead.)
- When ready to serve, spoon 3 Tbsp topping over each meringue; top each with a few orange segments. Garnish with fresh mint.
- Serving size: 1 tart