- Set the oven to 275F.
- Draw 16 circles on a sheet of parchment paper.
- Place the parchment paper on a large cookie sheet upside down.
- Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Slowly beat in the sugar, 1 Tbsp at a time.
- Switch to high speed and beat until stiff peaks form.
- Assemble the piping apparatus using a large piping bag with a size 12 round tip.
- Fill the piping bag with the meringue mixture and pipe sixteen 3-in meringue cups.
- To form the cups, begin to pipe from the center of the pre-drawn circles, going around until the circle is covered. Without lifting the tip, go around the perimeter of the circle 3 times.
- Bake the meringue cups in the preheated oven for 40 minutes or until a slight browning appears around the perimeter. Keep an eye on the meringues; they should remain white.
- Turn off the oven and do not open door for 1/2 hour.
- Open the oven door slightly and leave the meringues to dry for another 1/2 hour.
- Remove meringues from the oven.
- Beat the whipping cream until soft peaks form.
- Add 1 Tbsp sugar and beat to stiff peaks.
- To fill the meringue cups with sweetened whipped cream give it one squirt with a very large star tip.
- Place a slice of fresh fruit in the middle and serve.
- Keep the leftover meringue cups in a Tupperware container. They will last for a couple of days provided the fruit used does not brown.
- Makes 16 meringue cups.
MERINGUE CUPS WITH FRESH FRUIT
We made 8 of these last Christmas, Olivia and I. What I really wanted of course was a bit of cream with fresh fruit. Here they are in refined form. Just a few bites of sweet heaven. Yes you can have it with chocolate just don’t touch mine. Happy Valentines Day. I love you.
Meringue Cups With Fresh Fruit [no chocolate]
3 egg whites
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar
3/4 cup sugar
1-1/2 to 2 cups whipping cream
1 Tbsp sugar
sliced fresh fruit
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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