Strawberry Lemon Meringue Tartlets

1. 1

   Heat oven to 274*F.

2. 2

   LIne a cookie sheet with parchment paper or foil.

3. 3

   In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.

4. 4

   Add sugar 2 TBS at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved.

5. 5

   Fill large decorating bag with large star tip.

6. 6

   Pipe meringue onto paler lined cookie sheet in spirals to form 6 round bases about 3 inches in diameter.

7. 7

   Pipe a border of rosettes around each base.

8. 8

   (This forms the raised edge to hold the filling).

9. 9

   Bake at 275*F for 35 minutes.

10. 10

    For softer meringues, remove pan from oven immediately.

11. 11

    Cool on wire rack.

12. 12

    For dry crisp meringues, turn oven off and leave meringues in oven with door closed for 2 hours or overnight.

13. 13

    Carefully remove meringues from paper; place on serving plates.

14. 14

    Just before serving, spoon yoghurt into center of each meringue; top with strawberries.

15. 15

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.