4 oz. assorted Jelly Belly jelly beans, cotton candy, berry blue, lemon drop, island punch, lemon lime
6 egg whites
pinch salt
1 1/2 tsp. cream of tartar
1/2 tsp. almond extract
1 1/2 cup sugar
Mango sorbet , or sherbet
Preheat oven to 170° F.
Line baking sheet with parchment paper.
Using round cookie cutter or small can, trace the outline of a 4-inch circle, for 8 to 10 circles. Set aside.
In clean, dry mixing bowl of electric mixer, beat egg whites, salt and cream of tartar until soft peaks form.
With mixer running, add almond extract and gradually add sugar.
Beat until stiff and glossy.
Spoon meringue about 3/4 cup at a time onto parchment-lined baking sheet, using tracing lines as guides for size.
With large spoon make indentation in each meringue mound to form nests.
Gently press jelly beans into sides of meringues.
Bake 2 1/2 hours, or until hard.
Just before serving, fill meringue nests with small scoop of sorbet or sherbet; serve immediately.
Sugar: 38g
:
Calcium: 1mg
Calories: 171kcal
Carbohydrates: 41g
Fat: 1g
Iron: 1mg
Potassium: 156mg
Protein: 2g
Sodium: 36mg
