Custard-Filled Cinnamon Meringues Recipe

Custard-Filled Cinnamon Meringues Recipe photo by Taste of Home

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Entertaining is simplified with this luscious, make-ahead dessert from the Test Kitchen. The spiced meringue cups cradle a lovely rum-flavored custard, making an unforgettable pair.

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Custard-Filled Cinnamon Meringues Recipe

Prep: 1 hour + chilling Bake: 35 min. + cooling

Yield: 4 Servings

60 35 95

Ingredients

2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 teaspoon rum extract
1/2 cup sugar
FILLING:
3 tablespoons sugar
1 tablespoon plus 1-1/2 teaspoons cornstarch
1-1/2 cups 2% milk
1 egg, lightly beaten
1 tablespoon butter
1/4 teaspoon rum extract
2 drops yellow food coloring, optional

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, cinnamon and extract; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with parchment paper. Spoon meringue into four mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
For filling, in a heavy saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in butter, extract and food coloring if desired. Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours. Just before serving, spoon filling into meringue shells. Yield: 4 servings.

Nutritional Facts 1 filled meringue equals 246 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 118 mg sodium, 42 g carbohydrate, trace fiber, 6 g protein.

Originally published as Custard-Filled Cinnamon Meringues in Cooking for 2 Winter 2007, p7