Strawberry Meringue Cups Two Ways

I recently became obsessed with meringue. First, our book club had a holiday potluck where an incredibly delicious meringue dessert was served. Then daughter #2 left for a semester in Ireland– where I spent some of my own student days stuffing myself with cream meringues. Finally, Valentine’s Day is coming–doesn’t that cry out for Strawberry Meringue Cups?

Strawberry Meringue Cup

Strawberry Meringue Cup – Meringue & Strawberry Whipped Cream

The meringue cup part of this is based on a recipe from Ina Garten and was surprisingly easy. I first tried filling them with strawberry curd which was good but not quite right. Next, I made a simple topping of whipped cream mixed with strawberries which everyone loved.   Finally I did a version topped with Strawberry Greek yogurt–talk about making indulgence (reasonably) healthy. All that you need to finish is a garnish of fresh raspberries. 

Greek Yogurt Strawberry Meringue Cup

Greek Yogurt Strawberry Meringue Cup

The only thing remotely tricky is piping the meringue, but having done these three times without a single failure, don’t be afraid. You start by drawing circles on parchment paper with a pencil (& flip the paper over).

Draw circles for strawberry meringue cups

Draw circles for strawberry meringue cups

Next you beat egg whites with sugar, cream of tartar and vanilla.

Stiff Meringue

Stiff Meringue

Then you spoon the mixture into a pastry bag fitted with a large star tip & pipe out a circle.  Continue piping to create the sides of the cup.

Pipe Meringue

Pipe Meringue

Finally you bake them and let them sit for four hours or overnight to firm up. 

Meringue Cups

Meringue Cups

I even tried one without the pastry bag and star tip.  You can place the meringue into a zip loc bag and cut out the corner and use this like a pastry bag. Not quite as fancy but effective. Just in case you don’t have the official equipment and have to have these at midnight. 

Meringue cup made without a star tip

Meringue cup made without a star tip

What advice do I have? First, don’t overfill the pastry bag– fill it part way, then refill it if it doesn’t hold all the meringue. I overfilled it the first time to try to get it all in and it squished out the top–not pretty. Second, the recipe calls for drawing circles on parchment as a guide, then flipping the (semi-transparent) paper over. If you forget to do this, you will be scrapping pencil marks off the bottoms of your meringues (ask me how I know this).

Strawberry Meringue Cup with Fresh Berries

Strawberry Meringue Cup with Fresh Berries

Finally, if you happen to have a little leftover meringue, you can pipe out a few “kisses” into the margins of the parchment.  These are great for snacking! 

Meringue cups with kisses

Meringue cups with kisses

Happy Valentine’s Day.  Or any day you feel like strawberries and meringue!

Strawberry Meringue Cups
Yields 12
Strawberry Meringue Cups--whipped cream mixed with strawberries and piled into a sweet meringue cup--are perfect for Valentine's Day and even low calorie!
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Prep Time
30 min
Cook Time
2 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
6 hr 30 min
163 calories
23 g
27 g
7 g
2 g
5 g
91 g
26 g
21 g
0 g
2 g
Nutrition Facts
Serving Size
91g
Yields
12
Amount Per Serving
Calories 163
Calories from Fat 66
% Daily Value *
Total Fat 7g
12%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 27mg
9%
Sodium 26mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
3%
Sugars 21g
Protein 2g
Vitamin A
6%
Vitamin C
39%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Meringue Ingredients
  1. • 4 egg whites
  2. • 1/4 teaspoon cream of tartar
  3. • 1 cup granulated sugar
  4. • 1/2 teaspoon vanilla
Strawberry Cream Ingredients
  1. • 1 cup heavy cream
  2. • 1/4 cup powdered sugar
  3. • 1 teaspoon vanilla
  4. • 1 pint strawberries (frozen or fresh), pureed in blender
  5. Fresh berries for garnish if desired.
Instructions
  1. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Using a small glass and a pencil, draw 12 (2 1/2-inch) circles on the parchment. Turn the paper face down on the baking sheets.
  2. Beat the egg whites, cream of tartar, and salt on high speed until soft peaks form. Add the vanilla, then gradually add the sugar and beat on high speed until the egg whites form very stiff peaks.
  3. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
  4. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
  5. Beat the whipping cream until stiff, then beat in vanilla and powdered sugar. Fold in pureed strawberries.
  6. For serving, place each meringue on a separate plate and top the shell with whipped cream mixed with berry puree. Garnish with fresh berries if desired.
beta
calories
163
fat
7g
protein
2g
carbs
23g
more
Art of Natural Living http://artofnaturalliving.com/
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11 thoughts on “Strawberry Meringue Cups Two Ways

    1. Inger

      Isn’t it great–and not hard at all! I did the whipped cream stabilized with a little (organic) gelatin and it kept for days without getting runny (even mixed with the berries).

  1. Pingback: Strawberry Schaum Torte (Meringue, Ice Cream & Berries) - Art of Natural Living

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