Fruit-Filled Meringue Cups Recipe

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Recipes

Fruit-Filled Meringue Cups

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Ingredients

3 egg whites

1 TBSP lemon juice

6 canned peach or pear halves (or poach your own fresh ones)

2 TBSP compliant raspberry preserves

¼ cup walnuts, chopped

pinch salt

⅓ cup honey

3 egg whites

1 TBSP (15 ml) lemon juice

6 canned peach or pear halves (or poach your own fresh ones)

2 TBSP (30 ml) compliant raspberry preserves

30 grams walnuts, chopped

pinch salt

80 ml honey

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Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Meal Type

School lunch

Brunch

Salad

Soup

Appetizers

Beverages

Condiments, Sauces & Dips

Desserts

Snacks

Breads

Sides

Dinner

Lunch

Breakfast

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat oven to 275°F (130°C).
Beat eggs whites with salt till fluffy.
Add honey slowly.
Add lemon juice with last of honey and beat until smooth.
Place well-drained peach or pear halves on an ungreased baking sheet, hollow side up.
Place a teaspoon of preserves in each hollow.
Cover each half with meringue.
Sprinkle with nuts.
Bake at 275°F (130°C) for 1 hour or until lightly browned.
Serve hot or cold.