Strawberry Meringue Cups Recipe

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Strawberry Meringue Cups Recipe
Strawberry Meringue Cups Recipe photo by Taste of Home
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Strawberry Meringue Cups Recipe

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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!
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1-1/2 hours

Ingredients

  • 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
  • Fresh mint, optional

Directions

Place egg white in a mixing 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 mixing 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.
Originally published as Strawberry Meringue Cups in Country Woman March/April 2004, p41

  • 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
  • Fresh mint, optional
  1. Place egg white in a mixing 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.
  2. 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.
  3. In a small mixing 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.
Originally published as Strawberry Meringue Cups in Country Woman March/April 2004, p41

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MY REVIEW
Trostle1 User ID: 1081383 56711
Reviewed Mar. 3, 2013

"I have made this dessert several times and it always meets with raves. It's light so after a meal when I serve this dessert, no one turns it down!"

MY REVIEW
Darlene1679 User ID: 3521440 138669
Reviewed May. 11, 2010

"Being from Germany I am used to making Schaum Torte, and this recipe reminds me of my recipe from home, only easier. It is light and very tasty. My family loved it. I will certainly make it again and again."

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