Petite Meringues with White Chocolate Pudding

I am sorry if you see that all pictures here are smaller. I do not know why when uploading picture the format has changed slightly. There is no font button, and images has became smaller. I hope this is temporarily and blogger should bring the old format back.

{2 hours later. I apologize, I did not know why the format changed but when  clicked 'custom' it went back to normal again. My bad ! I am fixing it right now!}

These little snowy white delicate tower meringues treats are pretty to display on the Christmas desert buffet. Although it taste a little sweet {it is meringue, you know} but eating it with White Chocolate Pudding is quite tasty. 

 

::Recipe::

PETITE MERINGUES WITH WHITE CHOCOLATE PUDDING

~ 4 egg whites

 ~ 1/2 teaspoon vanilla

 ~ 1/8 teaspoon cream of tartar 1 cup extra-fine granulated sugar White Chocolate Pudding *Pomegranate seeds* (optional) Small fresh mint leaves (optional) 

1. Place egg whites in a large bowl; cover and let stand at room temperature for 30 minutes. Meanwhile, cover two baking sheets with parchment paper. Using a 2-inch round cookie cutter and a pencil, trace 12 evenly spaced circles on each sheet of parchment. Turn parchment over; set a side. 

2. Preheat oven to 225 deg.F. For meringue; Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl over). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). 

3. Spoon a rounded 1 tablespoon of meringue onto each parchment circle on the baking sheets. Using a thin metal spatula, spread as evenly as possible to the edge of each circle. Place baking sheets on separate oven racks; bake for 40 minutes. Turn off oven and allow meringues to dry in the oven overnight. 

4. To assemble each serving, spoon 1 teaspoon of the White Chocolate Pudding onto a serving plate (this will hold meringue in place). Top with a meringue, then about 1 tablespoon of the pudding, and finally a third meringue. If desired, garnish with pomegranate seeds and mint leaves. Serve immediately. 

Makes 8 servings. 

WHITE CHOCOLATE PUDDING. In a medium bowl, beat 2 egg yolks with a fork, set aside. In a heavy medium saucepan, combine 1/4 cup granulated sugar and 4 teaspoon cornstarch. Stir in 1-1/2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Gradually stir 1 cup of the milk mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in 4 ounces white baking chocolate (that contains cocoa butter), chopped; 1 tablespoon butter; and 1 teaspoon orange food flavoring or vanilla, stirring until melted. Pour pudding into a bowl. Cover and chill for 2 to 24 hours. Stir before assembling petite meringues. 

 Note. To easily remove pomegranate seeds, quarter a pomegranate and immerse the pieces in cold water. With the fruit under water, use your fingers to remove the seeds. Drain, reserving seeds, discard fruit. Prepare the White Chocolate Pudding and the meringues as directed through step 3. Chill pudding for up to 24 hours. Store meringues in the unheated oven. Just before serving, assemble as directed in step 4. 

{Aghhhh....this is so much better posting now !}

Good luck Everyone ?

 HAPPY HOLIDAY AND HAPPY NEW YEAR TO YOU ALL......