<<I don't make anything that I can think of that calls for just the whites>>>This isn't exactly a meringue thing...lol...but it is so cool I had to share it. Make the meringue mix (I would use less sugar than the cookies call for since the curd is sweet too). Take parchment paper and draw 3-4 inch circles on it. Flip it over and fill in the circles with meringue (I use a cake decorating bag fith a #16 tip). Build up the sides so you have a little bowl. Bake them at 275 or so for about an hour and let them sit overnight in the oven. They should not be soft at all, but crisp to the touch.Mix up your favorite lemon curd, chill, and whip up some whipping cream. Fold them together. How much of each depends on how sweet you want them. Fill the meringue bowls with the lemon curd mix. Top with a few fresh boysenberries, strawberries, or raspberries, whatever you can get that looks great. I garnish with a sprig of lemon balm. Serve right away. This makes a great summer time dessert!gg56
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