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Meringue Shells Recipe

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This recipe for Meringue Shells is from Etta Mae's Southern Spoon, 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:  
3 egg whites (at room temperature)
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
1/8 t salt
1 cup super fine sugar
Directions:
Directions:
Preheat oven to 275º

Combine egg whites, vanilla, and cream of tartar; beat until frothy. Gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Do not under beat. Whites must be stiff.

Drop meringue by ⅓ cupfuls on a well greased cookie sheet or parchment paper. Using back of spoon, shape meringue into circles about 3 inches in diameter; then shape each circle into a shell; should be about 1 inch high. Bake at 275º for 1 hour. Turn off oven; leave meringues in oven with door closed for 1 hour for a crisper meringue.
Cool meringues away from drafts.

If you prefer, you can put the whites in a pastry bag and make the shells with a rope look.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes plus baking time
Personal Notes:
Personal Notes:
I like to keep these in a tin so I always have a desert. They keep for weeks in a tin. I fill them with fruit, ice cream, pudding, etc. Makes a pretty desert. Adapted recipe from Southern Living in about 1980.

 

 

 

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