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MERINGUE CUPS




Source of Recipe


nalani


List of Ingredients




3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 cup lemon curd (recipe below)
Cubed fruit of your choice such as pineapple, strawberries, cantalopes, grapes, etc.


Recipe



Place egg whites in a large mixing bowl: let stand at room temperature for 30 minutes. Beat 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 speed until stiff peaks form.

Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3 inch cups with the back of a spoon.

Bake at 275 degrees for 45 to 50 minutes or until set and dry. Turn off oven and DO NOT OPEN door; leave meringues in oven for one hour. Spread cups with lemon curd and fill with fruit. Yield 8 servings.

Recipe


LEMON CURD

They say you can find lemon curd near the jams and jellies at the market, but I couldn't find any so made this recipe from the Fidddle Head cookbook.

2 lemons; grate rind to equal 2 teaspoons and squeeze juice to equal 6 tablespoons
1/2 cup confectioners sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter
3 eggs beaten

Place the lemon rind, juice, sugars, and butter in top of double boiler. Stir gently until butter has melted. Pour beaten eggs through a wire strainer into mixture and using a wooden spoon, stir for 10 minutes, until mixture is smooth and thickened to consistency of soft mayonaise. Remove from heat and refrigerate until ready to use.

Note: if you get it too thick add a little bit of hot water.