Meringue Shells with Fresh Fruit
- Cook Time: 35 minutes
- Servings: 6
- Course: Dessert
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- 2 egg whites
- 1/2 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1 8-ounce carton fruit-flavored low-fat yogurt
- 2 cups sliced strawberries
- 1 kiwi fruit, peeled and sliced
Allow egg whites to stand at room temperature for 30 minutes. Line a large baking sheet with Reynolds® Parchment Paper.
Draw six 3- to 4-inch circles on the paper; set aside. For meringue, in a medium mixing bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 7 minutes).
Spread or pipe meringue over circles on paper, building up sides to form shells.
Bake in a 300 degree F. oven for 35 minutes. Turn off oven; let meringue dry in oven with door closed for 1 hour. Do not open oven. Lift meringues off paper. To serve, spoon yogurt into shells. Arrange fruit atop yogurt.