Easter Meringue Cups Recipe

Easter Meringue Cups Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

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

[X]

Rate Easter Meringue Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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