Custard-Filled Cinnamon Meringues

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon rum extract
• 1/2 cup sugar
• 3 tablespoons sugar
• 1 tablespoon plus 1-1/2 teaspoons cornstarch
• 1-1/2 cups 2% milk
• 1 egg, lightly beaten
• 1 tablespoon butter
• 1/4 teaspoon rum extract
• 2 drops yellow food coloring, optional

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, cinnamon and extract; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
2. Line a
3. with parchment paper. Spoon meringue into four mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250u0b0 for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
4. For filling, in a heavy saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
5. Remove from the heat; stir in butter, extract and food coloring if desired. Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours. Just before serving, spoon filling into meringue shells.

egg whites, cream of tartar, ground cinnamon, rum, sugar, sugar, cornstarch, milk, egg, butter, rum, coloring

Taken from www.tasteofhome.com/recipes/custard-filled-cinnamon-meringues/ (may not work)