Friday, May 25, 2012

Memorial Day Meringue Candy Cups

by Darla

Oh my gosh, you guys. I am so lazy right now.


I mean, take this post, for example. It was supposed to go up two hours ago, and here I sit, just now typing it at a quarter past eleven in the morning.

Plus, I mean, just in case you didn’t notice, it’s the first food I’ve made for the blog in almost two weeks.

Things are getting ridiculous.

The closer it gets to the day of the Hubster’s return (THREE WEEKS FROM TODAY!!!!!!!), the more and more useless I become. You would think it’d make me more productive, seeing as how I’m pretty much gonna wanna spend about 7.35 months completely glued to his side.

Okay, maybe not that much, but still.

Anyway, the point of my rambling is basically to say I’m sorry for being such a non-baking, online shopping, Supernatural marathon watching, crafting instead of cooking, sappy miss my hubby, kinda boring, couch potato (except for Zumba) slacker lately.

I got creative for Memorial Day weekend and made red, white, and blue striped meringue candy cups to make up for it, and there’s a cupcake coming next week that has amazing, amazing things in. One of which is booze. You’re welcome.

Am I forgiven?

(P.S. Truly, I hope you all understand if I have a bit of a lack of motivation for a while still. I’m just so ready for him to be home…)

Okay, so meringues are pretty straight forward, and I’ve linked my recipe below, but to stripe your meringues with color, simply smear or drip gel color down each side of the bag, trying not to mix them. Then, just fill the bag with meringue.

To make the cups, pipe a spiral of meringue onto a baking sheet lined with parchment paper. Next, pipe the sides of the cup by spiraling up around the outside three or four times. Try to keep them as straight as possible (I’m not very good at that, so mine are all crooked (: ).

For the base of the cup, you’ll make another flat spiral, about the same size as the first. Next, pipe a stem straight up the center by spiraling tightly three or four times. If you want, you can wet your finger and flatten any points, but you’ll have to trim the tops flat anyway, so I left them.

To assemble the two pieces, just gently flatten the top part of the stem by using a knife to shave meringue off. Next, place a medium size blob of royal icing on the stem, then center the cup on top. The cup should stay in place without any support. Allow to dry completely before filling and serving. These hold up pretty well to handling, but I still try to be relatively gentle.

I decided to fill my meringue candy cups with fresh whipped cream, raspberries and blueberries, and a couple of mini Nilla Wafers (ohmigah, so cute!).

Admittedly, these turned out to taste better than I anticipated. I don’t know why I had low expectations I love all of the elements separately), but I’m glad that I was wrong. These are really delicious. The combination of the fresh, tart fruit, cool whipped cream, crunchy cookies, and sweet meringue is absolutely wonderful. And perfect for a refreshing dessert on a warm Memorial Day weekend. Enjoy!

Meringue Candy Cups
Makes at least 1 dozen, depending on size


1 recipe meringue
1 recipe whipped cream
Fresh fruit of your choice
Mini Nilla Wafers (Do not use for GF)

Preheat oven to 175 degrees. Line a baking sheet with parchment paper.

Prepare meringue as directed, using flavoring of your choice (or you can omit flavoring altogether). Stripe a decorating bag as directed above, or tint your meringue, using gel colors.

Pipe the meringue onto the prepared baking sheet in a circle about 3 to 4 inches across. Pipe the sides of the meringue cup spiraling around the outer edge of the circle three to four times, keeping the layers as straight as possible. Pipe the base of the cup by making another circle the same size as the first. Next, pipe the stem in the center in 3 to 4 swirls, going straight up.

Bake for 100 minutes (1 hour, 40 minutes), turn off the oven, and let the meringues cool completely in the oven (this takes several hours, so I usually let them sit overnight).

Assembly: Gently flatten the top part of the stem by using a knife to shave meringue off. Next, place a medium size blob of royal icing on the stem, then center the cup on top. The cup should stay in place without any support. Allow to dry completely before filling and serving. These hold up pretty well to handling, but you should still try to be relatively gentle.

Serve with whipped cream, fresh fruit, and cookies.


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{ 18 comments… read them below or add one }

1 Stephanie | munchimunch May 25, 2012 at 11:31 am

So colorful! Have a wonderful weekend!


2 Angie (Big Bear's Wife) May 25, 2012 at 11:44 am

How cute! I love these!!


3 Tina May 25, 2012 at 11:47 am

you did what???

Dang, they are so cute & you are so clever.

Why you so much cleverer than me? Not fair! :)


4 Sarah @ Miss CandiQuik May 25, 2012 at 11:54 am

very cute & clever :)


5 bttrflybabydoll May 25, 2012 at 11:56 am

I wish I were as lazy as you! LOL You are totally forgiven! Love every part of these. You will totally get your inspiration back soon. You need to keep that hubby of yours fed right?! He is such a lucky man!


6 The Hubster May 25, 2012 at 7:11 pm

Right now, it’s 20 days, 11 hours, 5 mins, and 53 seconds until I leave. In the long months that I’ve been away, I’ve been thankful for all of her friends and how wonderful everyone’s been during this challenging time. I miss my best friend most of all.


7 Emily ~So Domesticated~ May 25, 2012 at 11:56 am

Now, those, are just adorable : )


8 Stephanie @ Eat. Drink. Love. May 25, 2012 at 12:17 pm

These are SO fun and festive!! I love meringues! Such a cute idea!


9 Becca May 25, 2012 at 1:00 pm

These look so cute! But if this is what you make when you are being lazy, I’m afraid to know what you make when you’re in full concentration mode!


10 Katrina @ Warm Vanilla Sugar May 25, 2012 at 1:08 pm

Oh my goodness, these are so pretty!!


11 Stephanie (bake with ginger) May 25, 2012 at 4:29 pm

I haven’t baked in forever, I am completely useless! I guess that’s what happens when you decide to eat less sugar…you also have to make less sugary things :(


12 Cluttercafe May 26, 2012 at 11:16 am

Darla you are soooooo forgiven (as I sit here still in my pajamas at 2:15.) I can’t imagine being without my husband for long periods of time. Such a sacrifice your family has made. I for one am truly grateful for all the military families. You are all in my prayers daily.
These cups are adorable. Love them. I love reading your blog. You’re entitled to a break. Enjoy it, and I hope you take even more time when your husband returns.
Happy Memorial Day!


13 Becs @ Lay the table May 27, 2012 at 12:08 pm

Darla these are absolutely amazing! You are totally forgiven :)


14 Lior May 27, 2012 at 3:52 pm

wow! great! i must try these!!!


15 Sue @ Cakeballs, cookies and more May 28, 2012 at 5:46 am

oh I don’t blame you if my hubby was away for so long I would not be myself either. But I know after a week of him being home I would be sick of him, so I am not the best person to miss him LOL. these are adorable, and I must try!


16 vanessalillian May 28, 2012 at 6:52 pm

So cute! Love the idea of edible crockery :)


17 Karyn - Pint Sized Baker May 30, 2012 at 6:21 am

Love this coloring technique! The colors are so much more vibrant! What a great idea to make standing bowls!


18 Miss Overballe June 13, 2012 at 12:39 am

These are so cool! And I think you are entirely entitled to missing your husband, I totally get it…


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