Meringue Nests with Mango and Pomegranate

Meringue Nests:
2 Pre-heat oven to 200 F and line 2 baking sheets with parchment paper. Clean your bowl and whisk attachment with half a lemon, rinse and dry completely
3 With your whisk attachment, beat your egg whites on medium speed until foamy; add cream of tartar and continue to whisk until soft peaks form
4 While mixer is still running add sugar, 1 spoon at a time, and turn up speed to med-high; the slower you add your sugar, the better it will dissolve with the egg whites, so go very slowly! keep whisking until stiff peaks form and your meringue looks glossy. This process should take around 8-10 minutes
5 Use a pastry bag to pipe your baskets carefully on top of your prepared baking sheets; do not squeeze your piping bag to tightly, so your meringue doesn't deflate
6 Place on the lower part of your oven and bake for 2-3 hours or until your meringues are completely dry. Do not leave your oven light on, or it could brown your meringues. Turn off your oven and without removing them, let them cool completely, for at least 1 hour, or overnight.
Filling:
9 Start by whipping your cream, until stiff peaks form. Set aside
10 On a food processor, mix Lifeway Farmers Cheese, sour cream, sugar, vanilla extract, salt, lime juice and zest, until no lumps are visible. Fold in your whipped cream until fully incorporated
Assembly:
13 Just before serving, pipe your filling inside your meringue nests and top them with your mango and pomegranate
14 Serve immediately!