- 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
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