Ingredients
Scale
- 1 meringue cookie recipe
- 3 cups whipped cream
- 3 cups fruit of your choice (strawberries, kiwis, peaches, mangos, soursop, etc.)
Instructions
- Preheat oven at 250ºF (120ºC).
- Cover a baking sheet with parchment paper and draw medium sized circles (2-3 inches, aprox. 5-7.5 cm in diameter) on the parchment paper with the help of a cup or small bowl. Turn the parchment paper over so the circles are on the underside.
- Prepare the meringue mixture according to the recipe and fill a pastry bag with the tip of your choice (ex.: Wilton 1M star tip) with this mixture. Place a small amount of the meringue on the underside of each corner of the parchment paper to anchor it to the cookie sheet. Shape the meringues by filling out each drawn circle with the mixture giving them a cupcake like shape.
- Bake for 1½ hour. Then, turn off your oven and leave the door cracked open for a few hours to let the meringues dry and cool down. (If you want completely crispy meringues, let them dry inside the oven without opening the door).
- Once they are cool, crumble the top of one of the meringues, fill it with whipped cream and place the fruit of your choice on top. If you want to make a two layer merengón, place another meringue on top of the decorated one, crumble it on top as well, fill it with whipped cream and finish it off with more fruit.