Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 egg whites
- 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1/2 cup lemon curd
- 1 cup blackberries, raspberries, or other berries
- =
Directions
1 In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Using a pencil, draw eight 3-inch circles on parchment paper or foil. Turn paper upside down on baking sheet; set aside.
2 For meringue, add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is nearly dissolved.
3 For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.
4 Bake in a 300 degree F oven for 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper. If desired, store in an airtight container in a cool, dry place for up to 1 week.
5 Just before serving, spoon 1 tablespoon of the lemon curd into each meringue shell. Place a few berries on lemon curd. Makes 8 servings.