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Meringue Shells Recipe

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This recipe for Meringue Shells, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, December 20, 2007


4 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup sugar
Confectioners' sugar (for dusting)
Fruit, pudding or whatever filling
Whipped cream
Chocolate sauce, caramel sauce or raspberry coulis, (drizzle on top)

Preheat oven to 225º. Cover 2 large baking sheets with parchment paper. Draw six 3-inch circles on each paper with a pencil. Allow 1-inch between each circle. Turn paper over. Circles should be visible through the paper.
In a large bowl beat the egg whites with electric mixer at medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, and continue to beat until stiff peaks form.
Attach parchment paper to baking sheets by putting a dab of meringue of the underside of each corner. Spread a 1/2–inch layer of meringue within each traced circle, forming bases for the shells. Fill a pastry bag fitted with a fluted tip and pipe 1-inch borders around the edges of each base to form shells. With a fine sieve, lightly dust the meringue shells with the confectioners’ sugar. Bake shells for 45 minutes, or until set but not colored, turn off the oven, and let the meringue shells stand in the oven overnight to dry. Store in airtight containers. Yields: 12 shells.
May bake in muffin cups, forming a shell.
For chocolate meringue shells add ¼ cup unsweetened cocoa, sifted.
Fill with pudding, fruit or whatever. Top with whipped cream. Drizzle with chocolate sauce, raspberry coulis, caramel sauce or your favorite.




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