Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1 cup granulated sugar
- 1 jar lemon curd, about 10 oz. (Can sub other flavors of curd – orange, lime, cranberry, etc.)
Instructions
- Preheat oven to 300 degrees. Line 2 rimmed pans with baking parchment.
- Place egg whites in deep bowl and beat with electric mixer until frothy and foamy, and the soft peaks form when the beater is lifted.
- Beat in cream of tartar. Add in the sugar, one spoonful at a time, beating well between additions, until stiff peaks form. Scrape down sides of the bowl as necessary. This may take a few minutes.
- Place the meringue into piping bag or dessert syringe fitted with a piping tip. (Size 21 worked well for me.)
- Pipe two-inch circles of meringue onto the parchment lined pans. Without lifting the tip, pipe two or three more times around the outer edge of the circle, creating little meringue cups.
- Place the pans into the preheated oven and bake for 10 minutes. Lower the heat to 250 and bake for another 15-20 minutes, until the meringues start to turn slightly golden brown on top. Turn off the oven, leave the door slightly ajar, and allow the meringues to cool in oven for at least an hour.
- Remove pans from oven, leave meringues on the counter uncovered until completely cool. Either store baked and cooled meringues in an airtight container for later use (up to 2 weeks), or fill and serve immediately.