Bon Appetit: Meringue Cups

Easter dessert is my job every year.  Therefore every year I am challenged to come up with a treat that is unique and suitable for Spring (it’s a pretty fun job)!  This year, my mom suggested I try meringue cups!  I’ll admit, I was a tad uncertain at first.  However, I do love trying new recipes and I realized that the final product would be worth any mistakes!  Believe me…  It was!

I used the recipe Meringue Crust from – my go-to website for anything foodie!  (Check out my other post for a delicious cupcake recipe from Allrecipes.)

The original recipe makes plenty for 8, although I doubled it for a large crowd.

Meringue Cups – with a few minor modifications and suggestions!

Ingredients (8 servings)


2 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup white sugar


2 cups vanilla pudding

4 kiwis sliced

3 cups strawberries

4 cups whipping cream whipped


In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.  It is vital to make sure that no egg yolk gets in the mix.  I always break my eggs in a separate bowl and then pour them in.  This helps prevent having to restart recipes!


Add vanilla, and slowly beat in sugar until very stiff and glossy.  I added sugar by the tablespoon in rotations of approximately 5 seconds.

016     021

Next, spoon the meringue into an icing bag.  On parchment paper, ice the meringue in a spiral pattern to form the base.  Then, work in a circular motion up the sides to form the walls of your meringue cup!

019     018

Bake at 300 degrees F for 50 minutes.  Turn oven off, and leave meringue in oven for 1 hour.  Let cool.



And voila!

For my filling I started with vanilla pudding and strawberries, followed by whipping cream and strawberries and kiwi!

Everyone LOVED this dessert; people even compared the meringue taste to the crisp topping on Creme Brule!




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