Photo of Gingerbread meringue tarts by WW

Gingerbread meringue tarts

Points® value
Total Time
6 hr 30 min
30 min
4 hr
For the best meringues, beat egg whites in a super-clean bowl. Any soapy or greasy residue will keep egg whites from peaking. A quick wipe with vinegar will do the trick.


Egg whites

4 serving(s), at room temperature


½ cup(s)

Table salt

1 pinch(es)

Vanilla extract

1½ tsp(s), divided

Ground cinnamon

1 tsp(s), divided

Ground ginger

½ tsp(s), divided

Ground allspice

¼ tsp(s), divided

Lite whipped topping

1½ cup(s)

Blood orange

2 medium, peeled, segmented

Fresh mint leaves

2 tbsp(s), thinly sliced


  1. Preheat oven to 225°F. Line a large baking sheet with parchment paper.
  2. Make meringue: Hand stir egg whites, sugar, and salt together in a bowl over pot of simmering water until sugar is dissolved and mixture is hot, 2 minutes; remove from heat (egg whites will be foamy).
  3. Beat egg white mixture with electric mixer (use whisk attachment) on high until cool and stiff peaks form, 8–10minutes; stir in vanilla and meringue spices. Evenly divide into 8 mounds, 8 cm (3¼ inches) high, on prepared sheet. Use back of a spoon to create slight depressions in center
  4. Bake meringues 4 hours; turn off oven and let rest in oven to cool and dry, about 2 hours. Stir together light topping, vanilla, and topping spices. (May be made up to 1 day ahead.)
  5. Spoon 3 45 ml (3 Tbsp) topping, orange segments, and mint leaves onto each meringue. Serve.


Serving size: 1 tart