Strawberry Meringue Cups

• 2 egg whites
• 1/4 teaspoon cream of tartar
• Dash salt
• 1/2 cup sugar
• 1 cup heavy whipping cream
• 6 tablespoons confectioners' sugar
• 1 pint fresh strawberries, sliced

1. Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
2. Drop into four mounds on a parchment-lined
3. . Shape into 4-in. cups with the back of a spoon. Bake at 225u0b0 for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container.
4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.

egg whites, cream of tartar, salt, sugar, heavy whipping cream, sugar, fresh strawberries

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