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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Easter Meringue Cups
Easter Meringue Cups

Easter Meringue Cups

These colorful, fruit-filled meringue cups are the perfect light ending to a spring meal.

Nutrition & Movement

Prep Time: 25 Min     
Cook Time: 45 Min
Ready In: 1 Hr 10 Min

Servings: 8

This colorful dessert is the perfect light ending to a spring meal!

Ingredients:


  • 9 tablespoons Eggland's Best 100% Liquid Egg Whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup lemon curd
  • 1 cup sliced fresh strawberries
  • 2 kiwi fruit, peeled and sliced
  • 1/2 cup fresh raspberries
  • 1/3 cup mandarin oranges
  • 1/3 cup cubed fresh pineapple


Directions:

  1. 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.
  2. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  3. Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-inch cups with the back of a spoon.
  4. 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.
  5. Spread cups with lemon curd and fill with fruit.

Nutritional Information:
Amount per serving: Calories: 175; Total Fat: 1 g; Saturated Fat: trace; Carbohydrate: 38 g; Fiber: 2 g; Protein: 3 g.

Recipe courtesy of Taste of Home Magazine.

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