Swiss Meringue Cups
With a combination of light, sweet flavors and textures, Swiss Meringue Cups are the perfect spring dessert to top with your favorite fruits.
- 3 Large Egg Whites
- 1/4 tsp. Cream of Tartar
- 1/2 tsp. Vanilla Extract
- 3/4 cup Granulated Sugar
- Whipped Cream
- Powdered Sugar
Place the egg whites in a bowl and let stand for 30 minutes.
Preheat oven to 225 degrees and line a large sheet tray with parchment paper.
Add the vanilla and cream of tartar to the egg whites and beat on medium speed until foamy, soft peaks form.
Gradually add the sugar 1.5 tablespoon at a time and beat on medium-high until stiff glossy peaks form and sugar is dissolved.
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.
Bake for 1 hour at 225 degrees, until the meringues are set and dry.
Then turn the oven off and leave the meringues in the oven to gradually cool down for 1 hour.
Transfer meringues to a wire cooling rack to cool completely.
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.