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Easter Meringue Cups
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |