This chewy meringue dessert was named after a Russian ballerina who performed in Australia and New Zealand in the early 1900s.

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savings in
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    egg whites
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    1   teaspoon 
    white vinegar or 1/4 teaspoon cream of tartar
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    1/8  teaspoon 
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    1/2  cup 
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    2 1/2  cups 
    sliced or cut up fresh fruit (strawberries, kiwi fruit, pineapple, and/or papaya)
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    1/3  cup 
    frozen whipped dessert topping, thawed

Line a baking sheet with foil. Draw six 3-inch circles on the foil. Set aside.
In a medium mixing bowl combine egg whites, vinegar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 4 minutes).
Use the back of a spoon to spread the meringue over the circles on the foil, building the sides up. Bake in a 300 degree F. oven for 35 minutes. Turn off oven. Let meringue shells dry in oven, with door closed, for at least 1 hour. Remove from foil.
To serve, spoon fruit into meringue shells. Top with whipped topping. Makes 6 servings.
Make Ahead Tip
  • Wrap meringue shells carefully and freeze up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 114, Fat, total (g) 1, carb. (g) 25, pro. (g) 2, sodium (mg) 64, Percent Daily Values are based on a 2,000 calorie diet
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