*this calls for making the meringue disks the day before to cool in oven overnight
4 large egg whites
½ tsp cream of tartar
½ cup fine sugar
¼ tsp vanilla extract
FRUIT SORBET – three colors
Garnish – raspberries and mint if desired
Preheat oven to 200 and position the rack in the center of the oven. Cut pieces of parchment paper to fit large, rimmed baking sheets. With pencil, draw 16 (3 inch) circles spaced 1 inch apart on the parchment paper. Invert the parchment paper with pencil lead side down onto baking sheets.
In large bowl, using electric mixer at medium-low speed beat egg whites until foamy. Add cream of tartar, and continue to beat the whites until they hold soft peaks.
Add sugar, a bit at a time, and continue to beat until the meringue olds very stiff peaks. Beat in the vanilla extract.
Transfer the meringue to a pastry bag fitted with a 1/ inch tip. Pipe the meringue into the circles on the prepared baking sheet.
Bake the meringue disks for 1 ½ to 1 ¾ hours. The meringue is done with it is pale in color, dry and fairly crisp. Turn oven off and open oven door slightly. Let meringue disks cool completely in oven overnight.
To assemble Napoleons, use a 3 inch round cutter dipped in hot water to cut out disks of each sorbet. Carefully stack alternating sorbets and meringue disks, beginning and ending with meringue disk.
Garnish as desired.
FOR SORBET – you can make your own homemade flavors or use store bought. You will need to transfer the sorbet and spread it out into small sheet pans to freeze solid.
1 1/3 cups water
1/12 cups granulated sugar
Chilled fruit puree
3 mangos, peeled cored, pureed and strained
2 T fresh lime juice
6 (1 dry pint) containers raspberries pureed and stained
3 T fresh lemon juice
For Lime Mint
2 cups fresh lime juice
1 (3/4 oz) package fresh mint
1 T lime zest
Puree lime juice and mint, and strain. Stir in lime zest
1. In small saucepan over low heat, combine water and sugar, and stir until sugar is completely dissolved. Bring mixture to boil for 1 minute, then remove from heat. Pour the sugar syrup into a heat proof container, and place in refrigerator until completely chilled.
2. Combine the fruit puree and simple syrup and freeze in an ice cream maker according to manufacturer’s instructions. Spread each sorbet onto small sheet pans and freeze until solid.