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Custard-Filled Cinnamon Meringues

 Custard-Filled Cinnamon Meringues
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.
4 ServingsPrep: 1 hour + chilling Bake: 35 min. + cooling


  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract
  • 1/2 cup sugar
  • 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


  • 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.
  • 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.

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Custard-Filled Cinnamon Meringues (continued)

Directions (continued)

  • 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.
  • 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.
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.