1 cup Arbor Mist, Exotic Fruits White Zinfandel wine
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Let's Make It
Preheat oven to 350 degrees F. Butter a cookie sheet pan that is 12x18 in. In a large bowl beat the egg whites and salt until soft peaks form, whisk in sugar and lemon juice, until stiff peaks form, and fold in the lemon rind. Transfer meringue to a large pastry bag fitted with a star tip. On a parchment-lined baking sheet, pipe a 4-inch high mound of meringue. Sprinkle meringue with pearl sugar. Bake for 15-20 min. or until golden. Turn off oven. Place a wooden spoon on the door of the oven so the door is slightly opened for 10 min. After 10 min have passed, open door completely for 5 min. After 5 min, take the meringues out of oven.
Whipped Cream, preparation follows:
In a medium bowl, whisk cream and sugar until stiff peaks form. Fold in the juice and rind. Fill pastry bag with the whipped cream fitted with round tip. Take the meringues from the bottom and poke a hole with the tip of the pastry bag, pipe in the cream until completely full.
Turn the stove on medium-high. In a non-reactive saucepan, place the berries and sugar, heat until caramelized. Pour the Arbor Mist wine, and let the alcohol evaporate for about 5 min. Turn off heat and let cool.
Place cream filled meringues on a plate, pour blackberry sauce, and place a mint leaf on the side.