4/1/09

Meringue Cups with Lemon, Chocolate or Fruit and Whipped Cream Filling

Spring is in the air and with it come the wedding invitations... and Baptisms, graduation receptions, tea's and garden parties. A lot of online friends are busy searching for pretty little desserts to serve. A light dessert that I have often made (with many different fillings) is a meringue cup that I've made with fresh fruit, whipped cream, chocolate filling and my favorite for Spring; lemon.

Make these far enough ahead that they have time to dry out. They should stay in the oven for 12 hours after you turn if off so making them in the afternoon, turning the oven off at night and leaving them there all night and the next day while you are at work works well.


Meringue Cups with lemon or fresh fruit filling

3 egg whites
dash of salt
1 t lemon juice
1/2 c sugar
filling
garnishes to make them pretty

Beat egg whites, salt and lemon juice on high with an electric mixer until foamy. Gradually add the sugar one tablespoon at a time until incorporated and stiff peaks form (about 3 minutes).

Spoon the meringue into a pastry bag with a large round opened tip and pipe perfect circles about 3 inches in diameter. Use the back of a spoon to spread it around to fill in the circle, forming the base. Continue piping 2 or 3 more circles on top to form sides about 2 inches tall. Bake at 200 degree's for 1 1/2 hours. Turn the oven off but leave the meringues in the oven until the oven is completely cool - try to leave them for 12 hours to completely dry out.

When you are ready to use them, carefully peel them off the parchment and fill with fresh fruit, a lemon curd filling or whipped cream. Garnish.
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