EASTER MERINGUE CUPS RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
- Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
- Yield: 8 servings.
- Originally published as Easter Meringue Cups in Simple & Delicious
- March/April 2006, p52
- Nutritional Facts
- serving (1 each) equals 180 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 38 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.
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