Freeform Meringue Shells with Strawberries and Papaya

Name: Freeform Meringue Shells with Strawberries and Papaya
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 4 tablespoons, granulated sugar; 2/3 cup, confectioners' sugar; 1/2 cup, large egg whites from about 4 eggs, at room temperature; 1/3 cup, granulated sugar; 1/4 teaspoon, ground ginger; 1/8 teaspoon, ground cinnamon; 1 pint, fresh strawberries, hulled and sliced lengthwise; 2 tablespoons, granulated sugar; 1 teaspoon, orange zest from 1 small orange; 1 , papaya, small, small, peeled, halved, and seeded; each half halved crosswise and sliced thin

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Appears in Cook's Illustrated May/June 1995

Desserts or Baked Goods

Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.

SERVES8

TIME1¾ hours, plus 30 minutes cooling and 30 minutes standing

WHY THIS RECIPE WORKS

For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues ...

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