Show Subscription Form




Custard-Filled Cinnamon Meringues Recipe
Custard-Filled Cinnamon Meringues Recipe photo by Taste of Home

Custard-Filled Cinnamon Meringues Recipe

Publisher Photo
Entertaining is simplified with this luscious, make-ahead dessert from the Test Kitchen. The spiced meringue cups cradle a lovely rum-flavored custard, making an unforgettable pair.
TOTAL TIME: Prep: 1 hour + chilling Bake: 35 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 35 min. + cooling
MAKES: 4 servings

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract
  • 1/2 cup sugar
  • FILLING:
  • 3 tablespoons sugar
  • 1 tablespoon plus 1-1/2 teaspoons cornstarch
  • 1-1/2 cups 2% milk
  • 1 egg, lightly beaten
  • 1 tablespoon butter
  • 1/4 teaspoon rum extract
  • 2 drops yellow food coloring, optional

Nutritional Facts

1 filled meringue equals 246 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 118 mg sodium, 42 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, cinnamon and extract; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  2. Line a baking sheet with parchment paper. Spoon meringue into four mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
  3. For filling, in a heavy saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  4. Remove from the heat; stir in butter, extract and food coloring if desired. Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours. Just before serving, spoon filling into meringue shells. Yield: 4 servings.
Originally published as Custard-Filled Cinnamon Meringues in Cooking for 2 Winter 2007, p7

Nutritional Facts

1 filled meringue equals 246 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 118 mg sodium, 42 g carbohydrate, trace fiber, 6 g protein.

Reviews for Custard-Filled Cinnamon Meringues

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT