Strawberry Meringue Cups Recipe

Strawberry Meringue Cups Recipe


2 egg whites

1/4 teaspoon cream of tartar

Dash salt

1/2 cup sugar

1 cup heavy whipping cream

6 tablespoons confectioners’ sugar

1 pint fresh strawberries, sliced

How to make it

Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.

Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container.

In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.
Yield: 4 servings.