Mini Meringue Pies
Crisp and sweet miniature meringue crusts filled with a simple raspberry fruit filling.
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 with sugar
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.
Makes 6 servings.
Recipe provided courtesy of Iowa Egg Council.