Lemon meringue cupcakes with cherries
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 tartlets
Complexity: easily
Quantity: 12 tartlets
These bright and delicious cakes will perfectly decorate your holiday dessert table. They are made in the form of miniature bowls of crushed meringue with a lemon pudding-like filling, topped with a few cherries—berries cooked in syrup with added starch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meringue bowls
- 150 gr. meringue mixtures
- 6 tbsp cake flour
- 110 g butter, melted
- Cooking spray
Filling
- Lemon pudding mix
- Cherry pie filling for 4 servings
- 0.5 cups of sugar
- 2 and 1/4 tbsp. lemonade
- 2 large egg yolks
- 1 cup cherries for pie filling
- Whipped cream, for topping (optional)
We recommend
Recipes with similar ingredients: premium flour, lemonade, eggs, meringue, cherry
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray 12 2-inch muffin tins with cooking spray.
- Make meringue bowls: mix the meringue mixture and flour In a food processor, process until finely ground. Add melted butter and mix well.
- Spoon about 2 tablespoons of the mixture into each prepared muffin tin. Using a 1 tablespoon measuring spoon, press the mixture firmly into the bottom and sides of the tins. Bake for 8-10 minutes, or until the cakes begin to brown. Remove from the oven and immediately press each cake into the tin with the back of a measuring spoon. Cool the cups in the tins on a wire rack.
- Fill the bowls with the fillingCombine the pudding mixture and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Place the saucepan over medium-high heat and continue whisking until the mixture comes to a boil. Remove from the heat and let cool for 5 minutes.
- Spoon 2 tablespoons of lemon filling into each chilled meringue cup. Top with 1 tablespoon of pie cherries. Refrigerate for about 2 hours, or until the filling is set. Top with whipped cream, if desired. Serve the mini cakes chilled or at room temperature.
Categories:
recipe / Festive dishes / Desserts / Cakes / Sandra Lee
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