Spring Kiwi Cups
Ingredients
3
egg whites
¼ tsp.
cream of tartar
⅔ cup
superfine sugar
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 ½ cups
vanilla Greek yogurt
5
medium kiwis, peeled and diced
12 oz.
fresh raspberries
- Kowalski's Pure Honey, to taste
- garnishes, to taste: Sugared Sliced Almonds, confectioners’ sugar and fresh mint leaves
Directions
- Preheat oven to 275°.
- In a medium mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy.
- Beat in sugar 1 tbsp. at a time.
- Add vanilla; beat until stiff and glossy.
- Drop ¼ cup scoops of meringue onto 2 parchment-lined baking sheets; using the back of a spoon, shape into bird’s-nest-shaped bowls. Bake in preheated oven for 1 hr.
- Turn off oven; leave meringues in oven with door closed for 1 ½ hrs.
- Remove from oven; cool completely at room temperature.
- Fill each meringue cup evenly with yogurt; top with kiwi and raspberries.
- Drizzle with honey; sprinkle with nuts. Dust with confectioners’ sugar; garnish with mint.
