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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Cinnamon Meringues with Fruit

Source: dLife

A delicious mix of fluffy meringue and crisp fresh fruit.

Rating:
Prep Time:	15 minutes
Cook Time:	1 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	127.9

Total Carbs	30.9 g

Dietary Fiber	1.8 g

Sugars	27.4 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	211.4 mg

Protein	2.0 g

Sodium	19.1 mg

Dietary Exchanges 0.3 Fat, 0.6 Fruits, 1.1 Other Carbs, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each egg whites 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp vanilla extract 0.25
0 1/4 tsp cream of tartar 0.5
0 1/2 cup sugar 2.0
2 cup peeled and sliced peaches 2.0
2 tbsp sugar 1.0
1 tbsp cornstarch 2.0
2 cup fresh strawberries

Directions

To make the meringue shells take plain brown paper (specially made for baking) and cover a baking sheer, then draw six 3-inch squares or six 3 1/2-inch circles on the brown paper.
Beat the egg whites, cinnamon, vanilla, and cream of tartar in a small mixing bowl with an electric mixer on medium speed until soft peaks form, gradually adding the 1/2 cup sugar, then beating the mixture on high speed until stiff peaks form and the sugar is almost dissolved.
Take the meringue mixture and spoon it into a decorating bag fitted with a medium plain-round or star tip (about 1/4-inch opening) and pipe shells onto the prepared baking sheet. (A spoon or spatula can be used to spread the meringue mixture over the squares or circles on the prepared baking sheets and building up the sides to form shells.)
Bake the meringue for 30 minutes in a 300º oven, and once the meringue is done baking turn off the heat and let the meringue shells dry for at least an hour in the oven with the door closed, making sure not to open the door until meringues are done baking, then peel off the paper.
To make the sauce, take 2 cups of peaches or nectarines and place in a blender container or food processor bowl, cover and blend or process until the peaches or nectarines are nearly smooth, then pour into a saucepan. Take 2 tablespoons of sugar and mix it with cornstarch and stir into the peach mixture, then cook and stir until the mixture becomes thickened and bubbly, and then cook and stir for an additional 2 minutes.
Take meringue shells and place on dessert plates, spoon the sauce into meringue shells, and top with fresh fruit to serve, serving the meringue and fruit immediately or cover and chill up to 2 hours before serving.