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Swiss Meringue Cups

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Dessert – American/Swiss
By Kelly Djalali – Serves: Makes 6-8 Meringue Cups
Prep Time: 10 Minutes, active time – Cooking Time: 1 Hour, plus 1 hour cooling – Total Time: 2 Hours, 10 Minutes

With a combination of light, sweet flavors and textures, Swiss Meringue Cups are the perfect spring dessert to top with your favorite fruits.

Ingredients

  • 3 Large Egg Whites
  • 1/4 tsp. Cream of Tartar
  • 1/2 tsp. Vanilla Extract
  • 3/4 cup Granulated Sugar
  • Whipped Cream
  • Berries
  • Fruit
  • Powdered Sugar

Instructions

1

Place the egg whites in a bowl and let stand for 30 minutes.

2

Preheat oven to 225 degrees and line a large sheet tray with parchment paper.

3

Add the vanilla and cream of tartar to the egg whites and beat on medium speed until foamy, soft peaks form.

4

Gradually add the sugar 1.5 tablespoon at a time and beat on medium-high until stiff glossy peaks form and sugar is dissolved.

5

Spoon 6-8 mounds of meringue onto the parchment-lined sheet tray.Use the back of a spoon to spread the mounds into 3-inch cups.

6

Bake for 1 hour at 225 degrees, until the meringues are set and dry.

7

Then turn the oven off and leave the meringues in the oven to gradually cool down for 1 hour.

8

Transfer meringues to a wire cooling rack to cool completely.

9

Fill the center of each meringue cup with a tablespoon or two of whipped cream, place berries on whipped cream and dust tops with powdered sugar.