Strawberry Lemon Meringue Tartlets

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 1 (8 ounce) container lemon yogurt
• 1 pint strawberry, halved or sliced

Recipe

• 1 heat oven to 274*f.
• 2 line a cookie sheet with parchment paper or foil.
• 3 in large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.
• 4 add sugar 2 tbs at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved.
• 5 fill large decorating bag with large star tip.
• 6 pipe meringue onto paler lined cookie sheet in spirals to form 6 round bases about 3 inches in diameter.
• 7 pipe a border of rosettes around each base.
• 8 (this forms the raised edge to hold the filling).
• 9 bake at 275*f for 35 minutes.
• 10 for softer meringues, remove pan from oven immediately.
• 11 cool on wire rack.
• 12 for dry crisp meringues, turn oven off and leave meringues in oven with door closed for 2 hours or overnight.
• 13 carefully remove meringues from paper; place on serving plates.
• 14 just before serving, spoon yoghurt into center of each meringue; top with strawberries.
• 15 store in refrigerator.