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Meringue Shells recipe

Light and crisp, sweet meringue shellsare the ideal setting for fillings such as lemon curd, puddingsand pie fillings, fresh fruit sauces and more. Let your imaginationrun wild!

Recipe: Meringue Shells

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup superfine sugar

  • Preheat oven to 250°F (120°C).
  • Draw six 3-inch circles, about 2-inchesapart, on a foil-lined baking sheet. Lightly grease or spraywith non-stick cooking spray. Set aside.
  • In large clean electric mixer bowl beategg whites until foamy. Mix in cream of tartar. Combine sugarsand gradually add 1 tablespoon at a time, beating at medium speeduntil soft peaks form.
  • Spread a small amount of meringue 1/2-inchdeep within each circle. For fancy shells, spoon remaining meringueinto pastry bag fitted with a small star tip. Pipe meringue 11/2-inches high around edges of each circle. For plain shells,shape using the back of a large spoon.
  • Bake 1 hour until firm. Turn oven offand let dry several hours overnight.
  • Fill with fruit sauces or ice cream.

    Makes 6 shells.

    Note: Meringue shells are an ideal settingfor a bright red Cranberry-ChunkyPear Sauce or fresh AppleRaisin Compote.

    Recipe provided courtesy of The Sugar Association, Inc.

    Betty's Mystical Meringue Shells Recipe

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  • Comments

    1 Comment


    Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border. Obviously, the more you pipe, the deeper each shell will be. Great tutorial Dara These are like the perfect little black dress aren t they? They go with just about everything are are appropriate for almost any occasion!

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