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Cinnamon, ginger, and allspice bring the flavor of freshly baked gingerbread cookies to these sweet and light meringue tarts. For the best meringues, beat egg whites in a super-clean bowl. Any soapy or greasy residue will keep egg whites from peaking. A quick wipe with vinegar will do the trick. Timing is everything when it comes to preparing the meringues. If you add the sugar too early, the tarts might not get fluffy enough. But, if you add the sugar too fast, it could deflate the meringue. These cookies make an excellent holiday dessert or are perfect for gift-giving.
Ingredients
- 4 large egg whites, at room temperature
- ½ cup sugar
- 1 pinch of table salt
- 1½ tsp vanilla extract, divided
- 1 tsp ground cinnamon, divided
- ½ tsp ground ginger, divided
- ¼ tsp ground allspice, divided
- 1½ cups lite whipped topping
- 2 medium blood oranges, peeled, segmented
- 2 tbsp fresh mint leaves, thinly sliced
Instructions
- Preheat oven to 225°F.
- Line a large baking sheet with parchment paper. Draw eight (3 3/4-inch) circles on parchment paper in pencil, leaving some space between each. Flip the paper over; place it on a baking sheet with circles facing down.
- In a mixing bowl over a pot of simmering water, to make meringue, stir together (by hand) egg whites, sugar, and salt until sugar is dissolved and the mixture is hot for 2 minutes; remove from heat (egg whites will be foamy).
- Using the whisk attachment on an electric mixer, beat egg white mixture on high until it is cool and stiff peaks form, 8 to 10 minutes; stir in 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp allspice. Evenly divide meringue among 8 circles, using the back of a spoon to create 3/4-inch-high mounds with slight depressions in the center.
- Bake meringues for 4 hours; turn off the oven and let meringues sit in the oven to cool and dry, for about 2 hours more. (These can be made up to 3 days in advance - be sure to cool them completely and store them in an airtight container at room temperature.)
- To assemble tarts, stir together whipped topping, remaining 1 tsp vanilla extract, remaining 1/2 tsp cinnamon, remaining 1/4 tsp ginger, and remaining 1/8 tsp allspice. (May be made up to one day ahead.)
- When ready to serve, spoon 3 tbsp topping over each meringue; top each with a few orange segments. Garnish with fresh mint.
- Serving Size: 1 Gingerbread Meringue Tart!
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