These meringues are crisp on the outside and chewy on the inside. Each is topped with a spoonful of lemon curd and then slathered in light whipped topping before being piled high with gorgeous fresh strawberries and sliced kiwi. Instead of making one large meringue and cutting it into slices, these are made individual-sized so portion control is easy.
6 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon cornstarch
2 teaspoons malt vinegar
1 teaspoon vanilla extract
1/3 cup prepared lemon curd
1 1/2 cups frozen light whipped topping (thawed)
1 1/2 cups sliced fresh strawberries
3/4 cup sliced fresh kiwi
Freshly grated lemon zest
Preheat the oven to 425 degrees F. Cover a large baking sheet with parchment paper and set aside.
In a large mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Sift the sugar and cornstarch on top of the egg whites. Pour the malt vinegar and vanilla extract down the side of the bowl. Use the slowest speed to incorporate the ingredients together. Do not overbeat or overmix.
Evenly divide the mixture into 6 dollops on the prepared baking sheet. Spread each dollop into a 4 to 5-inch circle.
Place the baking tray on the middle shelf of the preheated oven. Close the door and immediately turn the temperature down to 250 degrees F. Cook for 1 hour and 15 minutes. Turn the oven off and leave the meringues in the oven to cool completely before removing, about 2 hours.
Once cooled, top each meringue with 1 tablespoon of lemon curd and 1/4 cup of light whipped topping. Arrange sliced strawberries and kiwi on top. Finish with freshly grated lemon zest. Serve immediately.
Calories: 310 kcal | Carbohydrates: 63g | Protein: 5g | Fat: 5g | Cholesterol: 25mg | Sodium: 70mg | Potassium: 210mg | Fiber: 2g | Sugar: 56g
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