Easter Meringue Cups

• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 cup lemon curd
• 1 cup sliced fresh strawberries
• 2 medium kiwifruit, peeled and sliced
• 1/2 cup fresh raspberries
• 1/3 cup mandarin oranges
• 1/3 cup cubed fresh pineapple

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Drop meringue into eight mounds on a parchment paper-lined
3. . Shape into 3-in. cups with the back of a spoon.
4. Bake at 275u0b0 for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.

egg whites, vanilla, cream of tartar, sugar, lemon curd, fresh strawberries, kiwifruit, fresh raspberries, mandarin oranges, pineapple

Taken from www.tasteofhome.com/recipes/easter-meringue-cups/ (may not work)