- 2 egg whites
- 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 2/3 cup Sugar
- 1/2 cup lemon curd
- 1 cup blackberries, raspberries, or other Berries
1 In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Using a pencil, draw eight 3-inch circles on parchment paper or foil. Turn paper upside down on baking sheet; set aside.
2 For meringue, add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add Sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and Sugar is nearly dissolved.
3 For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.
4 Bake in a 300 degree F oven for 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper. If desired, store in an airtight container in a cool, dry place for up to 1 week.