Zutaten für Strawberry Lemon Meringue Tartlets
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- Lemon Yogurt
- Strawberry
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Zubereitung von Strawberry Lemon Meringue Tartlets
- Preheat oven to 275°F (135°C).
- Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar at medium speed until soft peaks form.
- Gradually add 1 cup granulated sugar, 2 tablespoons at a time, beating at high speed until stiff, glossy peaks form and the sugar is almost completely dissolved. (This takes about 5-7 minutes)
- Transfer meringue to a piping bag fitted with a large star tip.
- Pipe 6 meringue rounds (about 3 inches in diameter) onto the prepared baking sheet, creating a spiral base and a decorative rosette border around each.
- Bake for 35 minutes.
- For softer meringues: Remove from oven immediately and let cool completely on a wire rack.
- For crisp meringues: Turn off the oven and leave meringues in the oven with the door closed for 2 hours or overnight.
- Carefully remove meringues from parchment paper.
- Place meringues on serving plates.
- Just before serving, spoon 1-2 tablespoons of lemon yogurt into the center of each meringue.
- Top with fresh strawberries (about 1 cup sliced strawberries per tartlet).
- Store leftover tartlets in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
173g
Fat
1g
Carbs
15g
