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Sweet and crunchy, light-as-air miniature
meringue crusts are filled with a simple raspberry fruit filling.
Mini Meringue Pies
- Meringue Crusts:
- 2 large egg whites
- 1/4 teaspoon cream of tarter
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- Mint leaves, optional
- 1 (10-ounce) package frozen raspberries
- Water, as needed
2 teaspoons cornstarch
- For Meringue Crusts: In small mixing bowl,
beat egg whites with cream of tarter at high speed until foamy.
Add sugar, 2 tablespoons at a time, beating constantly until
sugar is dissolved (rub just a bit of meringue between thumb
and forefinger to feel if sugar has dissolved) and whites are
glossy and stand in stiff peaks. Beat in vanilla.
- Line baking sheet with foil or waxed paper.
With spoon or pastry bag, using scant 1/2 cup of the meringue
for each, shape into 6 (3-inch) "nests". Build up edges
to form rims.
- Bake in preheated 225°F (105°C)
oven until firm and cake tester inserted in rims comes out clean,
about 1 to 1 1/2 hours. Turn off oven. Let stand in oven with
door closed until cool, dry and crisp, at least 1 hour. Store
in tightly sealed container with waxed paper between layers.
- Just before serving, spoon about 2 1/2
tablespoons of chilled filling into each meringue shell.
- For Filling: Drain berries, reserve juice.
Add water to juice to make 1/2 cup, pour into small saucepan.
Stir in cornstarch. Cook over medium heat, stirring constantly,
until mixture boils and thickens. Stir in berries.
Recipe provided courtesy of Iowa Egg Council.
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