Strawberry-Kiwi Meringue Cups (Low Fat)
This is easy to make and makes a lovely summer dessert to serve to guests or at a luncheon or brunch
Test Kitchen Notes; make sure that your egg whites are room temperature before starting to beat them, the fruit amounts are only a guideline you may really use as much as you like and feel free to use different fruit, the lemon curd may be homemade or purchased easily at any grocery store, you will find my lemon curd recipe HERE
Yield 8
INGREDIENTS:
3 egg white (room temperature, from large or extra large eggs)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
3/4 cup sugar
lemon curd (use a smuch as you like to spread over baked meringe cups)
2 cups sliced red firm strawberries
2 medium kiwifruit, peeled and sliced
INSTRUCTIONS:—————————————
In a stainless steel or copper mixing bowl beat the room temperature egg whites with vanilla and cream of tartar on medium speed until soft peaks forum; gradually beat in the sugar a little at a time until stiff peaks forum.
Drop the meringue into 8 mounds onto a parchment-lined baking sheet.
Using the back of a spoon shape into about 3-inch “cups”.
Bake in a preheated 275 degree F oven for 45-50 minutes or until set and dry.
Turn off the oven and do not open the oven door leaving the baked meringues in the closed oven for 1 hour.
Spread the lemon curd over each baked cup, then top with sliced fuit.
Related posts:
- Strawberry Chocolate Meringue Dessert
White “Marshmallow” Meringue Frosting
Microwave Lemon Meringue Pie Filling
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