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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Meringue Shells Recipe

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This recipe for Meringue Shells is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg whites
1/4 tablespoon salt
2 tablespoons vinegar
2 tablespoons vanilla
1 cup sugar
1/2 cup rolled oats (quick or old fashioned)
Directions:
Directions:
Preheat oven 275º. Beat egg whites until frothy. Add salt, vinegar and vanilla. Add sugar 1 tablespoon at a time. Beat until stiff and glossy. Lightly stir in oats. Place brown paper on baking sheet. Dig well in center of meringue. Bake 1 hour. Cool and remove from paper
Personal Notes:
Personal Notes:
Mom used these shells to hold ice cream, fresh fruit, sliced strawberries, raspberries, or blueberries. Fully baked hard meringues may be stored for months in a tightly sealed container with waxed paper between any layers. If they should lose crispness, bake in a preheated 250 degree F. oven for 15 to 20 minutes.

 

 

 

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