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