These Meringue Fruit filled cups are an easy dessert recipe and are perfect for an easy Summer Dessert! It's our little fun twist on Birds Nests!
Why we're loving these Meringue Fruit Cups for Summer Desserts!
These meringues are really simple to make, and you can use any kind of fruit you like! We love using fresh, seasonal fruits to really brighten up our summer days - and these refreshing fruits make those hot summer days a little easier to manage!
This easy summer snack was inspired by our Fruit Pizza, and goes really well with our Red, White and Blue Sangria!
Are you looking for more easy snack recipes like our Meringue Fruit Cups?
If you love easy snacks, then you came to the right place! We love simple desserts and sweet treats, like this Heart Meringue recipe! Check out some of our most recent snacks and treats!
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How to Make Meringue Fruit Cups
Ingredients you will need to make Meringue Fruit Cups
- 3 egg whites
- ½ teaspoon vanilla
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup peach preserves
- chopped fresh strawberries and kiwi fruit
- fresh blueberries
- mandarin oranges, drained
- pineapple chunks, drained
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Directions for how to make Meringue Fruit Cups
Firstly, preheat your oven to 275 degrees F and line a baking sheet with parchment paper. Set it aside.
Next, add the egg whites, vanilla and cream of tartar to a mixing bowl.
Now, using a whisk, beat the eggs until soft peaks form, which should take you about 2 minutes.
Then add sugar and continue to beat until stiff peaks form, about 3 minutes. Scrape the bowl down halfway through whisking.
Add meringue to a large pastry bag fitted with a large star tip. Pipe 3" rounds onto prepared baking sheet until you have 8 rounds.
Then add a second layer on top of the first to use up the meringue.
Bake for about 40-45 minutes or until dry. Turn off oven and leave meringue tarts inside. Let stand in oven for an hour to cool.
Remove from oven and top each of your meringue fruit cups with 1 tablespoon peach preserves.
Add fresh fruit on the top and serve immediately.
This Meringue Fruit Cups recipe makes 8 cups!
Substitutions and Variations
You can use a lemon curd instead of the peach preserves. I couldn't find lemon curd at my store, so I decided peach sounded delicious...and it WAS!
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Are you looking for Delicious Desserts?
I have a bunch of easy dessert recipes you can browse and pick from, like everyone's favorite Lemon Bars with Graham Cracker Crust!
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To print this Meringue Fruit Cups Recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Meringue Fruit Cups
Ingredients
- egg whites
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup peach preserves
- ½ cup strawberries chopped
- ⅓ cup kiwi chopped
- ⅓ cup blueberries fresh
- ⅓ cup mandarin oranges drained
- ½ cup pineapple chunks, drained
Instructions
- Preheat oven to 275 degrees F and line a baking sheet with parchment paper. Set aside.
- Add egg whites, vanilla and cream of tartar to a mixing bowl. Using a whisk, beat the eggs until soft peaks form, about 2 minutes. Add sugar and continue to beat until stiff peaks form, about 3 minutes. Scrape the bowl down halfway through whisking.
- Add meringue to a large pastry bag fitted with a large star tip. Pipe 3" rounds onto prepared baking sheet until you have 8 rounds. Add a second layer on top of the first to use up the meringue.
- Bake for about 40-45 minutes or until dry. Turn off oven and leave meringue tarts inside. Let stand in oven for an hour to cool.
- Remove from oven and top each meringue with 1 tablespoon peach preserves. Add fresh fruit on the top and serve immediately.
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