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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 180
  • Fat:
  • 1 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 38 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g

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.

SERVINGS

 8

CATEGORY

 Dessert

METHOD

 Baked

PREP

 25 min.

COOK

 45 min.

TOTAL

 70 min.

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 mixing 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008