Baked Honey Meringue Cakes

• sponge cakes8 cups
• frozen blueberries↗3⁄4 cup
• mascarpone cheese↗1⁄2 cup
• honey↗2 tablespoons
• honey↗1⁄4 cup
• lemon zest↗1 tablespoon
• balance 100% pure egg white↗1⁄2 cup
• cornstarch↗1⁄2 teaspoon
• vanilla↗1⁄2 teaspoon
• lemon juice↗1⁄2 teaspoon
• salt↗1 pinch
• honey↗
• cinnamon↗

Step-by-step instructions

1. 1

   Preheat oven to 425°F Combine frozen berries, mascarpone, 2 tablespoons honey and lemon zest. Refrigerate until needed.

2. 2

   Using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3-5 minutes. In small bowl, microwave 1/4 cup honey on high, until boiling, about 30 seconds.

3. 3

   While beating, slowly pour honey into egg whites. Increase speed to medium-high and beat until mixture is glossy and stiff, 5-8 minutes.

4. 4

   Place dessert shells on parchment paper-lined baking pan. Top each with a generous 1 tablespoons of mascarpone mixture.

5. 5

   Pipe or spread meringue over the top of the dessert shell and mascarpone mixture. Bake in preheated oven for 3-4 minutes, until golden brown.