Easter Meringue Cups
TOTAL TIME: Prep: 25 min. + standing Bake: 45 min. + cooling
YIELD: 8 servings.
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
Ingredients
-
3 large 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.
Preheat oven to 275°. 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-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
-
3.
Bake until set and dry, 45-50 minutes. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
Nutrition Facts
1 meringue cup: 180 calories, 1g fat (1g saturated fat), 15mg cholesterol, 38mg sodium, 40g carbohydrate (37g sugars, 2g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC