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Meringue Shells

Source of Recipe

From "Being Dead Is No Excuse" by Gayden Metcalfe


Recipe Introduction

"Everybody in Greenville of a certain age remembers going on Saturday afternoons to pick up the meringue shells for Sunday lunch at the old Brown's Bakery. Filled with peppermint ice cream or some other delicious and color-appropriate concoction, they made a memorable finale for the roast beef (which in those days was often woefully overcooked in the South) and creamed peas in pastry shells, two Sunday lunch favorites. This recipe comes from Jane Hovas, a good friend and stalwart of Presbyterian funeral cooking. It's a known fact that some of her friends near death have requested her meringues. Of course, Jane's friends hoped they'd arrive BEFORE the funeral. Still, they do keep well."

List of Ingredients

â—¦ 3 large eggs, whites only
â—¦ 1 cup sugar
â—¦ ½ teaspoon white vinegar
â—¦ 1 teaspoon vanilla


Recipe

Preheat the oven to 225° F. Beat the egg whites until a peak will hold. Add the sugar, a little at a time, beating all the while. After all the sugar has been added, the whites are stiff, and there is no grainy texture, add the vinegar and vanilla, and beat until incorporated... not too long.

Drop small teaspoons of the meringue onto buttered baking sheets. With the back of the spoon, make an indentation in each mound... as deep as possible without piercing the bottom.

Bake on the lower shelf of your oven for 45 minutes, or until lightly browned. Do not overbake. Watch carefully the last few minutes. Gently remove the meringues and cool completely. These can be stored in an airtight tin or frozen.

Makes about 5 dozen shells



Lime Curd for Meringue Shells:

â—¦ 1 tablespoon grated lime zest
â—¦ â…” cup lime juice (key lime, bottled)
â—¦ 2 cups sugar
â—¦ 2 sticks unsalted butter, sliced
â—¦ 4 eggs, lightly beaten

In the top of a double boiler, combine the zest, juice, sugar, and butter. Cook over medium heat until the butter melts, stirring continuously. Incorporate a small amount of it into the eggs.

Add the egg mixture to the remaining lime mixture in the top of the double boiler. Continue stirring and cooking until the mixture thickens, about 15 minutes.

Remove from heat and cool before refrigerating. This will keep in the refrigerator for two weeks.

Makes enough for 2 dozen tartlets