When I’m preparing ice cream or frozen yogurt, I’ve often wished that I have some prettier vessels to serve them in. As a Burnbrae Farms Ambassador, I’m often on their site looking through the Recipe Nest for inspiration. The Frozen Angle Pie from Burnbrae Farms sparked the thought of making Meringue Cups to hold our frozen yogurt.
The premise is quite simple, I made a meringue which I piped into cute little cups, baked and voila a GORGEOUS cup to serve to friends and family!
- 1 250 mL carton Naturegg Simply Egg Whites (room temperature)
- 2 cups of sugar
- 1 tsp cream of tartar
- 1/2 teaspoon vanilla extract
- Frozen Yogurt of your choice
- Fresh berries
Meringue can be tricky if you aren’t careful, by remembering a few simple things its something that even I can’t mess up. To begin with, ensure your egg whites are room temperature and your mixing bowl is chilled.
Preheat your oven to 225 degrees F. Place your egg whites into your mixer and beat on a medium speed until foamy. Now add in the cream of tarter and mix on medium again for approximately 2 minutes.
Next you will add in the sugar gradually, don’t rush this! Turn the mixer to high and watch the magic begin. Soon the mixture will begin to stiffen, you’ll know it’s done when stiff peaks appear as you lift the mixer from the bowl.
While this is mixing, place parchment paper onto a baking sheet and draw 3.5 inch circles onto the parchment. I used a can of cocoa to do this evenly.
Transfer the meringue mixture into a piping bag with a large tip of your choice. Begin in the centre of each circle and pipe in circles until you reach the size of circle you’ve drawn.
Continue by piping 2 circular layers on the rim of the circle to form the sides of your cup.
Place the baking sheet into the oven and bake for 1.5 hours, then turn off oven and take the sheet out a half hour later.
Allow the cups to cool, then place a scoop of frozen yogurt into each, top with berries and serve.
Find out more about the benefits of eggs on the Burnbrae Farms website HERE.
Disclosure: This is a sponsored post. I am participating in the Burnbrae Farms Brand Ambassador program. All opinions are 100% my own.