Easter Meringue Cups Recipe

Easter Meringue Cups RecipePhoto by: Taste of Home Easter Meringue Cups Recipe Rating 5

These crunchy meringue shells with a lemon curd filling will make guests stop to ooh and ahh at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal.

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Easter Meringue Cups Recipe
  • Prep: 25 min. + standing Bake: 45 min. + cooling
  • Yield: 8 Servings
25 45 70

Ingredients

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup lemon curd
  • 1 cup sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 1/2 cup fresh raspberries
  • 1/3 cup mandarin oranges
  • 1/3 cup cubed fresh pineapple

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
  • Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 180 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 38 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Easter Meringue Cups in Simple & Delicious March/April 2006, p52

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Reviews for Easter Meringue Cups (12)

Easter Meringue Cups Recipe

Easter Meringue Cups

Tell us what you think of this recipe.
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Reviewed on Apr. 15, 2010 by kristinafoss

I really enjoyed making these. They looked so fun and springy that I tried them out - everyone loved them! They have a great fresh fruit taste.


Reviewed on Apr. 27, 2009 by jacijaci

I made thaese for a special occasion and received rave reviews. I also made the meringues and served with gelato. Made a nice presentation.

jacijaci


Reviewed on Apr. 19, 2009 by sunflwr4u

I used my regular Lemon Meringue pie filling recipe as I doubled the recipe for the cups for a crowd. The meringue cups are really fragile but made a great presentation. I had many compliments on these.


Reviewed on Apr. 18, 2009 by green1939

It would be nice if the Nutrition Facts would print when you print the recipe


Reviewed on Apr. 17, 2009 by aim4shorty

These were fantastic and easy to prepare. I too used the lemon curd recipe here and found it to be a bit tart - additional sugar was necessary; otherwise it was great!


Reviewed on Apr. 16, 2009 by JudiR

this was a wonderful dessert. I made it for Easter since my daughter and I are both watching our weight. We both loved it!!


Reviewed on Apr. 16, 2009 by 4health

It was easy to adjust the size of the meringue cups as we had some small children for Easter dinner. These were light and so attractive. Only one did not eat the meringue, but they did finish off the lemon curd (made with the recipe here) and all of the fruit. Thank You for the recipe.


Reviewed on Apr. 16, 2009 by jkjdk

Altho meringue cups were very lite, they were too large. I thhink I would make them smaller, and tdhey would look more attractive on a dessert plate. Very good and liked by all.


Reviewed on Apr. 16, 2009 by Sharynu

I've always been afraid to try meringue recipes (except for lemon pie) and now I know how easy it is.I will use this recipe again and again! Everyone loved it and I looked like a gourmet chef!!


Reviewed on Apr. 16, 2009 by RebeccaACox

This is a new fav. in our house. Easy to make and lovely treat.

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