Jelly Bean Studded Meringue Nests
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.
Makes 8 to 10 nests.
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