• Meringue Tarts

  • 4 egg whites

  • 1 teaspoon vanilla extract

  • Cream of tartar

  • 1 cup Sugar

  • Kumquat Marmalade

  • 3 cups 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.

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