CUSTARD-FILLED CINNAMON MERINGUES
Entertaining is simplified with this luscious, make-ahead dessert from the Test Kitchen. The spiced meringue cups cradle a lovely rum-flavored custard, making an unforgettable pair.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, cinnamon and extract; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form., Line a baking sheet with parchment paper. Spoon meringue into four mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a heavy saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter, extract and food coloring if desired. Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours. Just before serving, spoon filling into meringue shells.
Nutrition Facts :
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