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Fruit-Filled Meringue Shells Recipe
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Sliced strawberries||1 1⁄3 Cup (21.33 tbs)|
|Blueberries||1 1⁄3 Cup (21.33 tbs)|
|Raspberries||1 1⁄3 Cup (21.33 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Calories 95 Calories from Fat 5
% Daily Value*
Total Fat 0.61 g0.93%
Saturated Fat 0.18 g0.89%
Trans Fat 0 g
Cholesterol 1 mg
Sodium 50.2 mg2.1%
Total Carbohydrates 22 g7.2%
Dietary Fiber 2.7 g11%
Sugars 17.8 g
Protein 2 g3.8%
Vitamin A 0.6% Vitamin C 15%
Calcium 1.1% Iron 1.4%
*Based on a 2000 Calorie diet
Sprinkle cream of tartar, salt, and flavorings over egg whites; continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with aluminum foil.
Drop meringue mixture by rounded 1/2 cupfuls onto baking sheet.
Working quickly, smooth meringues into 3 1/2-inch circles using the back of a spoon.
Form a well in center of each meringue by pushing excess meringue up to the edges.
Bake at 225Â° for 1 hour.
Turn off oven, and cool meringues in oven at least 8 hours.
Combine fruit; spoon 1/2 cup fruit into each meringue shell.
Top with a dollop of whipped cream.