Meringue Tarts with Marmalade and Strawberries

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

23 Ratings
Directions for: Meringue Tarts with Marmalade and Strawberries


Meringue Tarts

4 egg whites

1 tsp vanilla extract

Pinch cream of tartar

1 cup sugar


Kumquat Marmalade

3 cup kumquats

1 cup sugar

1 cup orange juice


Meringue Tarts

1. Preheat oven to 275°F.

2. Line baking sheet with parchment paper.

3. Whip egg whites and vanilla with a hand beater or stand-up mixer until they reach soft peaks.

4. Add cream of tartar and then start adding the sugar, one-quarter cup at a time and continue to whip until the whites form stiff peaks.

5. Spoon the meringue into a large Ziploc bag, or a piping bag and cut off one corner.

6. Pipe 4-inch round 'nests' onto the prepared baking sheet.

7. Put in oven and bake until meringue is dry and slightly golden, while still soft in the center, about 1 hour.

8. Let the meringues cool then top with your favourite marmalade, jam or jelly and fresh fruit.

9. Try using homemade kumquat marmalade with sliced strawberries!

Kumquat Marmalade

1. Cut kumquats in half and remove seeds.

2. Place in a medium saucepan and add sugar and orange juice.

3. Bring to a simmer and continue cooking until the mixture reduces and thickens.

4. Pour into a clean jar and store in the refrigerator.

See more: Bake, North American, Dessert, Citrus, Eggs/Dairy, Fruit, Summer, Berries

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