Meringue Shells
Source of Recipe
Cook Now, Serve Later
List of Ingredients
4 egg whites, at room temp.
1 cup sugar
1 teaspoon vanilla
Recipe
Preheat oven to 250ºF. In large bowl, beat the egg whites until frothy, about 30 seconds. Still beating, gradually add the sugar. Add the vanilla and beat for 5 minutes longer or until the mixture is glossy and stands in stiff peaks. Drop the meringue in mounds onto 2 baking sheets, lightly buttered and floured or lined with foil.
Make eight 4" or two 8" mounds, swirling each into a shell with the back of a spoon, then depressing each center to form a raised border 1" high. Bake for about 1 hour or until firm. Turn off the oven but leave meringues in it to dry out, about 2 hours. Carefully remove the shells from the pans, or peel foil from shells. Will keep in airtight container for about 2 weeks. Fill with ice cream, fruit or pudding.
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