Baked Mini Meringues with Strawberry Jam

Prep: 15 minutes plus standing
Bake: 1 hour • Serves: 8

1.Preheat oven to 225°; line 2 rimmed baking pans with parchment paper. In medium bowl, stir jam, blueberries, strawberries and raspberries; cover with plastic wrap and refrigerate. Makes about 1 cup.

2.In large bowl, with mixer on medium-high speed, beat egg whites 2 minutes or until frothy. Reduce speed to medium; gradually add sugar and beat 5 minutes or until sugar is dissolved. Add vanilla extract, cornstarch and cream of tartar; increase speed to high and beat 5 minutes or until stiff peaks form. Makes about 3 cups.

3.Using a spoon, drop 8 (1/4 cup plus 2 tablespoons) mounds egg white mixture, 2 inches apart, on prepared pans; make well in center of each mound with back of spoon. Bake meringues 1 hour or until crisp; turn off oven and let stand in oven with door ajar 1 hour or until completely cooled. Carefully remove meringues from parchment. Makes 8 meringues.

4.Top meringues with whipped topping and jam mixture.

Approximate nutritional values per serving (1 topped meringue):
174 Calories, 1g Fat (1g Saturated), 5mg Cholesterol, 28mg Sodium,
40g Carbohydrates, 0g Fiber, 34g Sugars, 33g Added Sugars, 2g Protein

Chef Tip:
When creating wells in each of the meringues, use a damp paper towel to clean the back of the spoon.

Dietitian’s Dish Tip(s):
> Top meringues with nutrient-rich fruit spreads or fresh fruit for added vitamins and minerals. Use reduced-sugar or sugar-free jam options to reduce overall sugar intake.