Easter Meringue Cups

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Easter Meringue Cups
Prep Time
25 mins
Cook Time
45 mins
Yield
8 servings
Recipe by: Taste of Home Magazine

This colorful dessert is the perfect ending to a spring meal!

Ingredients

  • 9 tablespoons Eggland's Best 100% Liquid 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 kiwi fruit, peeled and sliced
  • 1/2 cup fresh raspberries
  • 1/3 cup mandarin oranges
  • 1/3 cup cubed fresh pineapple

Nutrition

Serving Size
1 Serving
Calories
175
Fat
1g
  Saturated Fat
trace
Cholesterol
24mg
Sodium
45mg
Carbohydrates
38g
Dietary Fiber
2g
Protein
3g
Preparation

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.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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