Custard-Filled Cinnamon Meringues |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Entertaining is simplified with this luscious, make-ahead dessert from the Test Kitchen. The spiced meringue cups cradle a lovely rum-flavored custard, making an unforgettable pair. Ingredients:
2 egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon rum extract |
1/2 cup sugar |
filling: |
3 tablespoons sugar |
1 tablespoon plus 1-1/2 teaspoons cornstarch |
1-1/2 cups 2% milk |
1 egg, lightly beaten |
1 tablespoon butter |
1/4 teaspoon rum extract |
2 drops yellow food coloring, optional |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, cinnamon and extract; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
2. Line a baking sheet with parchment paper. Spoon meringue into four mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
3. For filling, in a heavy saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in butter, extract and food coloring if desired. Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours. Just before serving, spoon filling into meringue shells. Yield: 4 servings.
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