March 20, 2012

wedding ideas

Dress by upoppy   Cake via Pinterest

  Image via kevinEats

Image via AnOther magazine

Photo by 'corsets and TRAINS'


This dessert is a time saver, not to mention it tastes like heaven! You can treat your guests with the mini-versions of these baskets at the reception. Just make the circles smaller. Make sure to get top quality ice cream (not low fat). And don't forget the champagne!

For meringues

2 large egg whites
1/2 teaspoon fresh lemon juice
1/2 cup sugar
good quality vanilla ice cream

For decoration
various fruits, berries
mint tips

Preheat the oven to 200 degrees F.
Place the egg whites and lemon in a large bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the sugar and beat on high speed untill the whites are shiny and stiff.
Fit a pastry bag with a fluted tip. Fill the bag with the egg-white mixture. Line a baking sheet with parchment paper (draw 3"-diameter circles on the other side of paper). Carefully squeeze the mixture by forming a spiral around each circle, working inside out, to form the meringue base. Carefully pipe a line around the exterior edge of the circles to form a basket effect.
Bake the meringues for 3 hours, or until they are very dry and slightly creamy in color. Remove from the oven and cool completely. At this point you can keep the baskets in a freezer for up to 4 weeks).
Decorate with ice cream, berries and mint right before serving. (Adopted from 'Salute to healthy cooking' by Alain Sailhac, Jacques Pepin, Andre Soltner and Jacques Torres)