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Easter Meringue Cups Recipe

Easter Meringue Cups 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
TOTAL TIME: Prep: 25 min. + standing Bake: 45 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
  • 3. 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.