Pink Meringue Boats
makes 6 boats
Grind 3 tablespoons hibiscus to a fine powder and whisk it with 3 teaspoons sugar, 2 teaspoons cornstarch, and a pinch of salt. Beat 3 egg whites and ¼ teaspoon cream of tartar into soft peaks. With beaters running, add ⅔ cup sugar slowly. Beat until sugar is dissolved, about 3 minutes. Fold in hibiscus powder mixture.
Divide meringue into 6 mounds on parchment paper–lined baking sheet. Make a well in the center of each mound. Bake in a 250° oven, rotating after 30 minutes, until outsides are dry but meringues are still pale, about 60 minutes. Turn oven off and cool meringues completely. Fill with summer berries and serve.
No. 13 / Summer 2020