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Strawberry Meringue Cups

 Strawberry Meringue Cups
Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!
4 ServingsPrep: 15 min. + standing Bake: 1-1/2 hours


  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 pint fresh strawberries, sliced


  • Place egg white in a bowl; let stand at room temperature for 30
  • minutes. Add cream of tartar and salt; beat on medium speed until
  • soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on
  • high until stiff peaks form and sugar is dissolved.
  • Drop into four mounds on a parchment-lined baking sheet. Shape into
  • 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2
  • hours or until set and dry. Turn oven off; leave meringues in oven
  • for 1-1/2 hours. Store in an airtight container.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Just before
  • serving, spoon into meringue shells. Top with strawberries and
  • garnish with mint if desired. Yield: 4 servings.