Real Recipes From Real Home Cooks ®

tutti fruity meringue bowls

(1 rating)
Blue Ribbon Recipe by
Susan Simpson
Harrington, DE

These meringues are a great and simple way to use up those extra egg whites when your other baking calls for egg yolks. They make a stunning presentation!

Blue Ribbon Recipe

These meringue bowls are creative and impressive when served. They have the delicate crispness of a meringue with a nutty crunch from the chopped walnuts. Tart cranberries balance out the sweetness. Dolloped with cherry pie filling and a white chocolate drizzle add an elegant touch. Impress guests at your next dinner party with this delicious dessert.

— The Test Kitchen @kitchencrew
(1 rating)
yield 15 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For tutti fruity meringue bowls

  • 4 lg
    egg whites
  • 1 c
    granulated sugar
  • 1 tsp
    lemon extract
  • 1/2 c
    chopped walnuts
  • 1/2 c
    dried cranberries, chopped
  • 1 can
    cherry pie filling (21 oz.)
  • 2 oz
    white melting chocolate

How To Make tutti fruity meringue bowls

  • 1
    Preheat oven to 250 degrees.
  • Whipping egg whites to peaks.
    Beat egg whites on high speed with electric mixer until soft peaks form.
  • Slowly adding sugar.
    Add sugar very slowly (about a teaspoon at a time), continuing to beat on high until mixture is stiff and glossy.
  • Adding extract to the egg whites.
    Beat in extract.
  • Stirring in nuts and cranberries.
    Stir in nuts and cranberries by hand.
  • Spooning meringue onto parchment-paper-lined baking sheet.
    Spoon eight heaps of meringue onto one parchment-lined baking sheet and seven onto another, making fifteen circles all together.
  • Forming the meringues into bowls.
    Heap up the edges of each circle to form a slight bowl shape.
  • Meringues ready to bake.
    Bake at 250 degrees for 40-45 minutes or until dry to the touch.
  • Meringues cooling.
    Allow to cool on the sheets.
  • Spooning fruit into the meringue bowls.
    Up to three hours before serving, spoon fruit filling into meringue “bowls.”
  • White chocolate melted in a bowl.
    Melt white chocolate according to package directions.
  • Drizzling white chocolate over meringues.
    Drizzle over the fruit topping.
  • 13
    Unfilled meringues can be covered and stored for several days. Filled meringues will get soggy if held over to the next day. If your family is not fond of nuts, substitute 1/2 cup chocolate chips to stir into the meringues.