3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup confectioners' sugar
1 tablespoon cornstarch
1/2 cup cold water
2 tablespoons orange liqueur, for morangos, green grapes or other fruits
3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup confectioners' sugar
1 tablespoon cornstarch
1/2 cup cold water
2 tablespoons orange liqueur, for morangos, green grapes or other fruits
Mix the egg whites, vanilla extract, cream of tartar, and salt in a bowl
Bata at medium speed for 1 minute, until stiff peaks form
Gradually add 3/4 cup confectioners' sugar and beat at high speed until the confectioners' sugar is dissolved, for about 7 minutes
Cover a baking sheet with greased parchment paper and draw eight circles of 9 cm diameter
Place the whipped cream mixture in each circle and shape into pie shells by forming the edges with a spatula
Lift the sides and shape the pies
Bake at a low temperature (120°C) for 1 hour
Turn off the oven and let the pies cool, with the door closed, for at least 2 hours
In a small pan, mix together the remaining confectioners' sugar and cornstarch
Add cold water and stir well
Heat over medium heat until the mixture thickens and comes to a boil, then remove from heat
Add orange liqueur
Cover the surface with parchment paper and let it cool for 30 minutes without stirring
Fill the pie shells with fruits and top with chilled ice cream, in small spoonfuls
Dish out 8 portions.
