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Meringue Shells with Fruit

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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 35 mins
  • Stand: 1 hr

Meringue Shells with Fruit

Reviews (0)

1.0 by 2 people

Rate This!

Directions

  1. Allow egg whites to stand at room temperature for 30 minutes. Line a large baking sheet with parchment paper or foil. Draw six 3- to 4-inch circles on the paper or foil; set aside.
  1. Preheat oven to 300 degrees F. For meringue, in a medium mixing bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 7 minutes).
  1. Spread or pipe meringue over circles on paper, building up sides to form shells. Bake for 35 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper and let cool.
  1. Meanwhile, make Fluffy Lemon Filling. To serve, spoon lemon filling into shells. Arrange fruit on top of filling. Serve immediately.
  1. Makes 6 meringues

From the Test Kitchen

Carefully wrap meringue shells in foil. Freeze up to 6 months.

Fluffy Lemon Filling

Directions

  1. Per about 1/4 cup: 206 cal., 6 g total fat (4 g sat. fat), 4 mg chol., 40 g carbo., 35 mg sodium, 5 g fiber, 0g pro.
  2. In a medium bowl stir together lemon curd and frozen whipped topping, thawed. Use in place of Lemon Curd in step 5. Makes about 1 1/2 cups (6 servings).
  3. Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 0% iron
  4. Exchanges: 2 1/2 Other Carbo., 1 Fat

Nutrition Facts (Meringue Shells with Fruit)

  • Per serving:
  • 299 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 35 mg chol.,
  • 55 mg sodium,
  • 61 g carb.,
  • 6 g fiber,
  • 53 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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