1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla.
2. Drop meringue into two mounds on a parchment paperlined baking sheet. Shape into 3 1/2 inch cups with the back of the spoon.
3. Bake at 225 degrees for 1 to 1 1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool.
4. In a small bowl, combine berries and sugar if desired; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 41 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.8mg||3 %|
|Sodium 504.1mg||17 %|
|Potassium 394.4mg||10 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 35.7g|
|Protein 23.6g||34 %|
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Calories per serving: 274
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