Meringue Fruit Cups With Custard Sauce
|Egg whites||4 Large (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Fruit cocktail||17 Ounce, drained (1 Del Monte Can)|
|Custard sauce||1 Tablespoon|
Line baking sheet with parchment or waxed paper.
With bottom of glass, trace eight 3 inch circles about 2 inches apart on paper.
Turn paper over on baking sheet.
Beat egg whites until frothy; add cream of tartar and salt.
Beat until soft peaks form.
Add sugar, 1 tablespoon at a time, and beat until meringue is stiff and shiny, about 10 minutes.
Transfer to pastry bag fitted with star tip.
Use a little meringue to secure paper to baking sheet.
Pipe 2 tablespoons meringue in center of each circle; spread to edges.
Pipe 2 rings, one on top of the other, around edges of circles.
Bake in preheated 200°F oven about 1 1/2 hours or until dry but still white.
Spoon fruit cocktail into meringue cups.
Place on individual dessert dishes.
Spoon approximately 1/4 cup Custard Sauce over each.
Garnish with mint leaves, if desired.