Meringue Bowls with Summer Fruits

For the meringue shells, beat egg whites with sugar. Melt the powdered sugar and pipe 16 bases with a diameter of approx. 8 cm onto baking parchment using a piping bag with a 6 mm nozzle.

Use a 6 mm star nozzle to pipe small rosettes around the edge. You can also draw rings with a pencil. Place the bases on hot baking trays and dry at 80 °C for 4-5 hours in a slightly open oven.

For the filling, mix the pudding powder with a little milk and bring the remaining milk to the boil with the sugar and vanilla. Pull off to a cream and cool completely. Spread through a fine sieve.

To serve, mold the pudding into the finished meringue bowls, top with the prepared fruit and finally garnish with powdered sugar and mint.

Tip: You can keep the bases for several days in a sealed tin.

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