Meringue Cups

These crunchy meringue shells with a lemon curd filling will make guests ooh and ahh at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal.



Ingredients:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup granulated 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
Directions:
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 3inch 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.
One serving: 1 each

180 Calories
1 g Fat
1 g Saturated Fat
15 mg Cholesterol

38 mg Sodium
40 g Carbohydrate
2 g Fiber
2 g Protein