Meringue Shortcakes With Blueberries

INGREDIENTS

INSTRUCTIONS

For the meringue, place egg whites in a mixing bowl and on high speed
whip until the eggs whites are foamy. Add cream of tartar and mix
well. Add sugar with the machine running about 1 tablespoon at a  time.
Once the sugar is incorporated let mix until the egg whites are  shinny
and hold a stiff peak. Place the meringue in a piping bag  fitted with
a star tip. Pipe onto a sheet pan with a parchment paper  lining. Pipe
8 4 inch circles onto the parchment paper. If you like  you can draw
the circles on the paper to ensure that you have even  circles. Place
the meringue in a 250 degree oven and bake about 1  hour or until dry
and crisp. Turn the oven off and allow meringue to  cool in the oven.
Remove from the oven and set a side while you make  the blueberry
mixture.  For the blueberry filling, heat a large saute pan with butter
until  bubbling add blueberries and saute until the blueberries start
to  soften about 2 to 3 minutes. Add sugar and brandy and cook until
the  sugar is dissolved about minutes. Add spices and mix with berries.
Remove from the heat and allow to cool just a little bit.  To assemble
the dish, on each plate place one of the meringue layers.  Then top
with some of the blueberry mixture about 1/3 cup. Top with a  little
bit of the whipped cream. Then top with another meringue  layer. Finish
with more blueberry filling and then top with the last  of the whipped
cream. Serve immediately.  Converted by MC_Buster.  Per serving: 588
Calories (kcal); 14g Total Fat; (22% calories from  fat); 7g Protein;
104g Carbohydrate; 49mg Cholesterol; 101mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit;  3 Fat; 6 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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