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Easter Meringue Cups

4.5 | 11 Reviews
Total Time:Prep: 25 min. + standing Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 05, 2023

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

TEST KITCHEN APPROVED

Easter Meringue Cups

4.5 | 11 Reviews Add your review
Yield:8 servings
Prep:25 min
Cook:45 min
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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
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Directions

  1. Preheat oven to 275°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat 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 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with 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.
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