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Shamrock Meringue Cups
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4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup lime juice
2 cups reduced-fat whipped topping
2 to 3 drops green food coloring, optional
20 green candied cherries
Place egg whites in a small mixing bowl; let stand at room temperature for 30
minutes. Add the vanilla, salt and cream of tartar; beat 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 12 mounds on two parchment paper-lined
baking sheets. With the back of a spoon, shape into 3-in. cups. 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. In a small mixing bowl, beat milk and lime juice
until combined. Cover and refrigerate for 1 hour or until set. Fold in whipped
topping and food coloring if desired. Spoon 1/3 cup filling into each meringue
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |