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Sorbet Napoleons

Sorbet Napoleons Recipe

4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup fine sugar
1/4 teaspoon vanilla extract
1 recipe Fruit Sorbet (see download)

• 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 a pencil, draw 16 (3-inch) circles spaced 1 inch
apart on the parchment paper. Invert the parchment paper
(pencil-lead side down) onto the baking sheets. Set aside.
• In a large bowl and using an electric mixer at medium-low
speed, beat the egg whites until foamy. Add the cream of tartar,
and continue to beat the whites until they hold soft peaks.
Add the sugar, a bit at a time, and continue to beat until the
meringue holds very stiff peaks. Beat in the vanilla extract.
• Transfer the meringue to a pastry bag fitted with a ½-inch
tip. Pipe the meringue into the circles on the prepared baking sheet.
• Bake the meringue disks for 1½ to 1¾ hours. The meringue is done when 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 the Napoleons, use a 3-inch round cutter dipped in hot water to cut out four disks

of each sorbet flavor. Carefully stack alternating sorbets and meringue disks, beginning and ending

with meringue.
• Garnish with mint and berries, if desired, and serve immediately.

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