Sherbet Filled Meringue Cups

By dashy_65

Ingredients

• 3 egg whites
• 1/2 t. grated lemon rind
• 1/4 t. cream of tartar
• 1/8 t. salt
• 1/4 c. sugar
• 3/4 c. sifted powdered sugar
• 3 c lime, pineapple or orange sherbet

Details

Servings 6

Preparation

Step 1

Cover baking sheet with parchment or wax paper; secure with masking tape.

Beat egg whites (room temperature) and next 3 ingredients at high speed of mixer until foamy. Gradually add sugar, 1 T. at a time, beating until soft peaks form. Gradually add powdered sugar, 1 T. at a time, beating until stiff peaks form. Do not underbeat.

Spoon meringue mixture into 6 equal portions onto prepared baking sheet. Using the back of spoon, shape into 4 inch circles; shape each circle into a shell(sides should be about 1 1/2 inch high).

Bake 200* for 3 hours or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.

Spoon 1/2 c. sherbet into each meringue. Store unfilled baked meringue cups in airtight container up to 2 days.

205 cal, 48.1g carb, 150 sodium