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Orange Cream Meringue Cups

As a change from heavy desserts, I like to serve crisp meringue cups filled with a creamy orange custard. The shells and filling can be made in advance; fill just before serving.—Deirdre Dee Cox, Milwaukee, Wisconsin

6 ServingsPrep: 45 min. Bake: 45 min. + standing

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup confectioners' sugar
FILLING:
3 egg yolks
3 tablespoons sugar
1/4 cup orange juice
3 tablespoons thawed orange juice concentrate
2 teaspoons grated orange peel
1 cup heavy whipping cream
Orange segments, optional

Directions

In a large bowl, beat egg whites and cream of tartar on medium speed
until soft peaks form. Gradually beat in sugars, 1 tablespoon at a
time, on high until stiff peaks form.
Drop meringue into six mounds on a parchment paper-lined baking
sheet. Shape into 3-in. cups with the back of a spoon.
Bake at 250° for 45 minutes or until set and dry. Turn oven off;
leave meringues in oven for 1-1/2 hours.
In a small heavy saucepan over medium heat, whisk the egg yolks,
sugar, orange juice, juice concentrate and peel. Cook, whisking
constantly, until mixture is thickened and coats the back of a

2 of 2

Orange Cream Meringue Cups (continued)

Directions (continued)

spoon. Transfer to a small bowl; cool for 10 minutes. Cover and
refrigerate until chilled.
Just before serving, beat cream until stiff peaks form. Fold into egg
yolk mixture just until blended. Spoon mixture into meringue cups.
Garnish with orange segments if desired. Yield: 6 servings.

Nutrition Facts: 1 filled meringue cup equals 320 calories, 17 g fat (10 g saturated fat), 157 mg cholesterol, 47 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.