Make a light dessert with meringue nests topped with your favorite fruit sorbet, then dotted with Jelly Belly jelly beans.
Meringue nests with raspberry sorbet recipe
6 egg whites
Pinch of salt
1-1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1-1/2 cup sugar
4 to 6 ounces assorted Jelly Belly jelly beans
Raspberry sorbet for center
Preheat oven to 170 degrees F. Line baking sheet with parchment paper. Set aside.
In clean dry mixing bowl beat egg whites, salt and cream of tartar with electric mixer until soft peaks form. With mixer running add almond extract and gradually add sugar. Beat until stiff and glossy.
Spoon meringue into pastry bag with large flower tip. Pipe meringue onto parchment lined baking sheet in nest shape. Leave center large enough to hold scoop of ice cream. Select a variety of colors of jelly beans, or a single color theme, such as blue or red jelly beans. Gently press jelly beans into sides of meringue.
Bake 2-1/2 hours or until hard. Store in air-tight container. Serve with scoop of orange sherbet in center. Can be made two days ahead.