Meringue Tarts With Strawberries

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “I adopted this recipe from the ‘orphan recipes’ list. And I’m so glad I did! They’re great!”

    Ingredients

  • 1cupsugar
  • 1/2 teaspoonbaking powder
  • 1/8 teaspoonsalt
  • 3egg whites
  • 1teaspoonvanilla
  • 1teaspoonvinegar
  • 1teaspoonwater
  • fresh strawberries, sliced
  • Directions

  • Sift the sugar with the baking powder and salt.
  • Combine vanilla, vinegar and water.
  • Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of water mixture, beating constantly.
  • When all sugar and water are mixed in, continue to beat for several minutes.
  • Place large spoonfuls on parchment-lined baking sheet and shape into shallow cups.
  • Bake at 225F for 45 min to 1 hours You need to bake them for a long time for them to be really DRY, otherwise the meringues will turn out soggy. Make sure they’re crisp and dry before removing from oven. If they’re browning too quickly, transfer them to the lowest rack and turn down temp to 200°F.
  • Remove the meringues from the sheet quickly and cool them on rack.
  • Fill with sliced strawberries and serve. If you like you may also fill the cups with whipped cream or ice cream (I used chocolate) before topping them with strawberries.
  • Reviews

  • “Waah, I had trouble.The meringue didn’t whip up as I had hoped when I added the sugar.It got kinda syrupy.I tried this twice.Baked the 2nd batchanyway.I couldn’t get them off the parchment paper. Maybe I didn’t bake them long enough?They’re still a bit chewy.I baked them at 225F for 1 hour then shut the oven off & let them cool there.I’m not sure what happened, but I will try this again because I love meringue!!”

  • “Great recipe.I used the parchment paper and didn’t have any problems, they came right off the paper.I did remove them, paper and all to wire racks as soon as I took them out of the oven.Then when they had cooled, they just lifted right off of the parchment paper.I sliced my strawberries, put sugar on them and let them set until they made their own syrup, then spooned over the tarts.They were yummy!!!”

  • “I made these last night as an extra treat after dinner and they were divine! I took half of them and filled them with whipped cream and strawberries and the other half I filled with just strawberries. Sweet and really fairly easy to make. I used parchment paper and was able to remove them easily. Great adopted recipe WM 🙂 Delicious!”

  • “These are great company desserts. This made 8 good sized ones. I used parchment paper and they came off no problem. I also had some cool whip light so I added a dollop of that on top.”

  • “Great dessert. To help with the removal from the pan, I used parchment paper and then carefully peeled them off.”

  • “Delicious dessert!I actually ended up with 10 tarts, but I might have made them smaller and mine were done after only about 25 minutes of baking.I’ve definitely got to work on my cup shaping as mine were not “pretty”, but the taste was really good.This recipe received rave reviews from my whole family.I also had just a little bit of trouble removing them from the pans, but I didn’t totally break any of them.I’m so glad I chose this in our adopted recipe swap!”

  • “Tastes divine but very hard to remove from the baking sheet. I only managed to move 4 out of 8 in one piece.”

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