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.
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