bout 1 oz of the meringue and all but about 3
se.
For the meringue: Chop the meringue cookies into small chunks and
Beat cream in large bowl with electric mixer until firm peaks form. Fold in yogurt and meringue cookies.
Divide half the cream mixture among four 1-cup serving glasses. Top with mango, then remaining cream mixture. Serve immediately.
he top to keep the meringue from spilling out. Holding the
rumbs until evenly combined. Let meringue batter rest for 10 to
How to make the meringue cookies:
Preheat the oven to
nto cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into
f lemon curd and 1 meringue cookie.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
Serve and mix right before eating.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ish. Top with half of cookies and half of bananas. Repeat
Cookies:
In a large bowl,
an with parchment paper. Process cookies until finely crushed. Add 8
aper. You can form the cookies with a pastry bag fitted
n the refrigerator.
Some recipes call for the dough to
) and make meringue glaze.
For meringue glaze beat egg white
orming stiff peaks. Reserve 1 meringue nest for decoration and crumble
ilpat sheets to prevent the cookies from sticking.
In a
ixture, beating until egg white meringue holds stiff peaks.
Scoop
ut at leas 6 cookies. Place the cookies 1 inch apart on