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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!


  • 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


  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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