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Easter Meringue Cups

Easter Meringue Cups
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. —Taste of Home Test Kitchen
8 ServingsPrep: 25 min. + standing Bake: 45 min. + cooling

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.
Nutrition Facts: 1 serving (1 each) equals 180 calories,
© Taste of Home 2013

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Easter Meringue Cups (continued)

Nutrition Facts: 1 g fat (1 g saturated fat), 15 mg cholesterol, 38 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.
© Taste of Home 2013