Mini Meringue Pies

Crisp and sweet miniature meringue crusts filled with a simple raspberry fruit filling.

Recipe Ingredients:

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

Filling:
1 (10-ounce) package frozen raspberries with sugar
Water, as needed
2 teaspoons cornstarch

Cooking Directions:

1. 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.
2. 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.
3. 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.
4. Just before serving, spoon about 2 1/2 tablespoons of chilled filling into each meringue shell.
5. 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.

Makes 6 servings.

Recipe provided courtesy of Iowa Egg Council.