Strawberry Meringues

These meringue "cupcakes" will impress any guest! Meringue shells filled with strawberry curd and Crème Fraîche.

Preparation 20 mins
Cook Time 2 hours
Total Time 2:20
Serves 6-8 depending on size     adjust servings


    For the Meringue Shells

    • 3 egg whites
    • 1/4 teaspoon cream of tartar
    • 3/4 cup superfine sugar
    • 1 teaspoon Vanilla extract
    • Food Coloring, optional

    Strawberry Rhubarb Curd

      Homemade Crème Fraîche


        For the Meringue

        1. Place the egg whites into a clean mixing bowl with a clean whisk or beaters. Beat the egg whites until they begin to get foamy, then add the cream of tartar.
        2. Gradually add in the superfine sugar and wait until stiff peaks form. The meringue will get very white and glossy. Stiff peaks will stand up and not flop over.
          Make your meringue extra stiff so that it keeps its shape while drying.
        3. Add the extract and coloring at the very end.
        4. Transfer the meringue to a piping bag fitted with an open star tip. Pip out the shell and the top. Use the leftover meringue to make star cookies.
        5. Bake at 225F for 2 hours. Leave them into oven, heat off, light on, overnight to dry completely.
        6. When you are ready to serve, fill with the Crème Fraîche and Strawberry Rhubarb Curd. Top with a meringue top and enjoy!


        Recipe Notes

        The recipe for the meringues is easily doubled. I got four large desserts, plus a bunch of cookies from this recipe.

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