Mmmmm.....try this special treat for your Easter celebration!
Easter Meringue Cups
These crunchy meringue shells with a lemon curd filling will make guests stop to ooh and ahh at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal.
TIME: Prep: 25 min. + standing Bake: 45 min. + cooling
* 3 egg whites
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon cream of tartar
* 3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/2 cup lemon curd
* 1 cup sliced fresh strawberries
* 2 medium kiwifruit, peeled and sliced
* 1/2 cup fresh raspberries
* 1/3 cup mandarin oranges
* 1/3 cup cubed fresh pineapple
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
Yield: 8 servings.